Add all veggies to 12" cast iron skillet. Drizzle veggies with 2-3 tbsp olive oil. Sprinkle about 1 tbsp Greek blend over veggies. Stir to coat veggies in oil and spices.
On cutting board, sprinkle about 1 tbsp Greek blend on bottom-side of meat; pat down to make sure the spices stick. Place roast in the center of the skillet with seasoned side down. Season the top-side of the meat; pat down to make sure the spices stick.
Insert an oven safe digital meat thermometer with a probe into the center of the roast, and set for 160 degrees F. Bake at 375 until the meat thermometer goes off! (approx. 45-60 minues for 1.5 lb roast)
For the cauliflower rice
Add fat and oil to a 12" stainless steel or nonstick skillet set to high heat. Add the frozen artichokes to pan (make sure the segments are separated from each other, and not in frozen clumps), followed by 1/3 cup water, to help them steam. Cover and let cook until the artichokes are fully thawed.*
Once the artichoke hearts are thawed, add the package of cauliflower rice to the pan. Next, add the spices. Stir to evenly distribute spices.
Add raisins and lemon juice, and stir to combine.
Let reduce, uncovered, on medium heat, another 5 minutes.*Tip: if you think ahead, you can defrost both the artichoke hearts and the cauliflower rice in their bags in the fridge as early as the night before.