Peel and dice the onions.
Cut the tomatoes into fine strips.
Wash the thyme and sage and shake dry. Pick off the leaves, reserve a few and cut the rest into strips.
Heat the oil in a pan and fry the onions until slightly softened.
Add the rice, tomatoes, thyme and sage to the pan and cook for 2-3 minutes over a medium heat.
Pour in 3/4 cup of the broth, bring to the boil, then simmer over a low heat for 20 minutes. Gradually add the rest of the stock.
Meanwhile, wash the cauliflower and cut into florets. Add the cauliflower to the pan and simmer for 8-10 minutes.
Cut the olives into rings. Coarsely chop the feta cheese. Mix half the olives and feta with the rice.
Season the cauliflower rice with salt and pepper, and serve with the remaining olives, feta cubes and sage leaves.