1 large head cauliflower Marinade (see below)
1 can (15 ounces) garbanzos, drained
1 cup pimento-stuffed olives
Pimentos, drained and -cut lengthwise in strips
Lettuce
1 jar (16 ounces) sliced pickled beets, drained and chilled
1 large cucumber, thinly sliced and chilled
Parsley sprigs
Radish roses
Guacamole
1. Bring 1 inch of salted water to boiling in a large saucepan. Add cauliflower, cover, and cook about 20 minutes, or until just tender; drain.
2. Place cauliflower, head down, in a deep bowl and pour marinade over it. Chill several hours or overnight; occasionally spoon marinade over all.
3. Shortly before serving, thread garbanzos, olives, and pimento strips onto wooden picks for decorative kabobs. Set aside while arranging salad.
4. Drain cauliflower. Line a chilled serving plate with lettuce and place cauliflower, head up, in the center. Arrange pickled beet and cucumber slices around the base, tucking in parsley sprigs and radish roses.
5. Spoon and spread guacamole over cauliflower. Decorate with kabobs. Serve cold.
6 TO 8 SERVINGS
Marinade: Combine 11/2 cups vegetable oil, 1/2 cup lemon juice, l 1/2 teaspoons salt, and 1 teaspoon chili powder. Shake marinade well before using.