Thaw the cauliflower rice by cooking in the microwave according to package directions. (Typically this is about 3-5 minutes in the bag.)
Heat the olive oil in a skillet over medium heat. Add the riced cauliflower and cook until it starts to brown, about 10 minutes. Stir occasionally.
Add the minced garlic, oregano, parsley, onion powder, salt, pepper and lemon juice. Stir and cook for 3-4 minutes.
Store leftovers covered in the fridge for up to 5 days.