Combine the herb blend ingredients in a small bowl and set aside.
Soak the saffron in the water.
In a large skillet, fry the rice in the butter stirring constantly until the vermicelli is golden brown.
Slowly add the saffron water, vegetable broth, tomatoes and herb blend. Bring to a boil. Reduce heat. Cover with a tight lid and simmer for 20 minutes.
Meanwhile, in a large cast iron skillet warm the olive oil over medium heat. When hot add the cauliflower and Brussel sprouts; sauté for 5-8 minutes until lightly seared. Stir in the onion, pepper, mushrooms, and garlic. Sprinkle the salt, paprika, and cayenne pepper over the vegetables. Squeeze in the lime juice. Sauté for another 3-5 minutes or until mushrooms are softened.
Mix the rice and veggies together. Garnish with chopped cilantro and lime wedges. Serve immediately.