If using a head of cauliflower, rice it first.

Heat up a large skillet to medium heat, once hot, heat up the oil. Add the chopped onion and sauté for 3 minutes, until softened, then add garlic and sauté for 2 more minutes.

To the skillet, add the cauliflower rice and stir to combine with the veggies. Add the oregano, cumin, salt and pepper, and zest of one lemon, and stir to combine the seasoning with the cauliflower rice while it cooks. Continue stirring while the cauliflower rice cooks down for an additional 4 to 5 minutes.

Turn off the heat and squeeze half of the lemon into the rice and the kalamata olives and mix to incorporate it into the cauliflower rice.

Serve hot garnished with cherry tomatoes, English cucumber, and feta cheese.