1. Combine the cream, lime juice, salt and pepper. Cover and refrigerate for about 10 min.
2. Toast the seeds in a frying pan over a high heat for about 1 min., stirring constantly. Toast them for an additional 2 min. over a medium heat, continue stirring. Place the seeds in a bowl.
3. Cut the cauliflower into thin slices (use a mandolin slicer, if you have one). Arrange the cauliflower in a large dish and marinate in the cream dressing.
4. Sprinkle with blueberries, lime zest, coriander and pumpkin seeds.
You can substitute broccoli for the cauliflower for a more colourful salad.