Cut cauliflower into very finely chopped pieces similar to real couscous or rice.
Melt butter in a medium skillet over medium heat. Add onion and garlic; cook and stir until onion has softened, about 2 minutes.
Add cauliflower and cook on medium heat for about 40 minutes. Stir every 5 minutes until entire batch is golden and nutty.
Mix kalamata olives, parsley, salt, and lemon zest into cauliflower.
Per Serving: 118 calories; protein 2.4g; carbohydrates 8.2g; fat 9.3g; cholesterol 20.3mg; sodium 176.3mg.