cauliflower rice tabouleh

1 In a large skillet heat olive oil on medium high heat and add cauliflower rice
2 Add in chicken stock and salt and combine
3 Frequently stirring cauli rice, cook until tender and soft but not soggy
4 Remove from heat and into a bowl
5 Continue to toss cauliflower rice and release additional moisture
6 Put into refrigerator and chill for 2 hours until cool
7 Once cooled add in red onion, olives, parsley, mint, and juice from 1/2 lemon and toss
8 Salt and pepper to taste
9 Serve with additional small drizzle of olive oil on top