IN a large skillet, cook the pork and garlic over medium heat, breaking it up with a spoon, until browned, about 10 minutes. Sprinkle with ½ teaspoon of the salt. Transfer to a bowl. Drain fat from the skillet.
HEAT the oil in the same skillet over medium heat. Add the cauliflower and the remaining ½ teaspoon of the salt and cook, covered, just until crisp-tender, 3 to 4 minutes, stirring occasionally.
IN a large bowl, combine the cauliflower, meat, parsley, mint, oregano, and lemon juice and zest. Carefully stir to combine. Divide cauliflower mixture among 4 bowls. Top with tomatoes, cucumber, olives, scallions. Drizzle with dressing.