Preparation
Step: 1/9

Peel and dice the onions.

Step: 2/9

Cut the tomatoes into fine strips.

Step: 3/9

Wash the thyme and sage and shake dry. Pick off the leaves, reserve a few and cut the rest into strips.

Step: 4/9

Heat the oil in a pan and fry the onions until slightly softened.

Step: 5/9

Add the rice, tomatoes, thyme and sage to the pan and cook for 2-3 minutes over a medium heat.

Step: 6/9

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.

Step: 7/9

Meanwhile, wash the cauliflower and cut into florets. Add the cauliflower to the pan and simmer for 8-10 minutes.

Step: 8/9

Cut the olives into rings. Coarsely chop the feta cheese. Mix half the olives and feta with the rice.

Step: 9/9

Season the cauliflower rice with salt and pepper, and serve with the remaining olives, feta cubes and sage leaves.