Heat the oven to 425 degrees. In a 3-quart saucepan, heat the water and rice to boiling. Cover; reduce heat and simmer for 10 to 15 minutes or until rice is swollen and partially tender. Drain.
Meanwhile, toss the cauliflower with 1 tablespoon the olive oil. Arrange in a single layer on a baking sheet. Bake for 20 minutes, stirring halfway through, until the florets are a deep golden brown.
During the last 3 minutes of roasting, spread the pine nuts on a separate baking sheet. Roast for 2 to 3 minutes until golden.
In the same saucepan used to pre-cook the rice, cook and stir the onion in the remaining oil over medium heat for 3 to 5 minutes or until the onion is softened. Stir in the garlic and partially-cooked rice, stirring to coat in the oil mixture. Begin adding the broth, about 1/2 cup at a time, stirring after each addition and at least every minute, adding additional broth when the liquid is almost absorbed.
Continue until the rice is just tender. Stir in the roasted cauliflower, cottage cheese, herbs and pepper; heat through.
Divide among 4 shallow bowls. Garnish with the pine nuts and additional fresh herbs, if desired.