Preparation
Peel and dice the onions.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000604/000604_step_1_M.jpg)
Cut the tomatoes into fine strips.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000604/000604_step_2_M.jpg)
Wash the thyme and sage and shake dry. Pick off the leaves, reserve a few and cut the rest into strips.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000604/000604_step_3_M.jpg)
Heat the oil in a pan and fry the onions until slightly softened.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000604/000604_step_4_M.jpg)
Add the rice, tomatoes, thyme and sage to the pan and cook for 2-3 minutes over a medium heat.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000604/000604_step_5_M.jpg)
Pour in 200ml of the broth, bring to the boil, then simmer over a low heat for 20 minutes. Gradually add the rest of the stock.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000604/000604_step_6_M.jpg)
Meanwhile, wash the cauliflower and cut into florets. Add the cauliflower to the pan and simmer for 8-10 minutes.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000604/000604_step_7_M.jpg)
Cut the olives into rings. Coarsely chop the feta cheese. Mix half the olives and feta with the rice.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000604/000604_step_8_M.jpg)
Season the cauliflower rice with salt and pepper, and serve with the remaining olives, feta cubes and sage leaves.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000604/000604_step_9_M.jpg)