Serving two:

2 cups cauliflower florets
2 carrots  cut in brunoise (i.e. in small cubes)
4-6 radishes, same cut as the carrots
½ avocado cubes
¼ cup fresh peas
Fresh minced mint and parsley
Extra-virgin olive oil
Lemon
Salt and pepper

Pulse the cauliflower florets in the food processor until it has a texture similar to rice grains.
Transfer the cauliflower to a large bowl add all the  ingredients.
Season to taste with salt, pepper, lemon and extra-virgin olive oil then keep  it in the fridge for half an hour.
Garnish with mint leaves and serve.