Preheat your oven to 375°F (190°C).

In a large skillet, heat a drizzle of olive oil over medium heat. Once shimmering, add chopped onions and minced garlic, sauté for about 3–5 minutes until translucent.

Stir in diced zucchini and bell peppers, cooking for about 6–8 minutes until softened.

Add the cauliflower rice to the skillet, combining all ingredients thoroughly and cook for another 5 minutes.

Stir in spices and half of the cheddar cheese, mixing well.

Transfer the mixture to a greased baking dish and sprinkle the remaining cheddar cheese on top.

Bake for 25–30 minutes until the cheese bubbles and turns golden brown.

Remove from the oven and let cool for 5-10 minutes before serving.