|Cauliflower head||1 Large|
|Canned garbanzos||15 Ounce, drained|
|Pimento-stuffed olives||1 Cup (16 tbs)|
|Pimientos||1 Cup (16 tbs), drained and cut lengthwise in strips|
|Lettuce||16 Ounce, chilled|
|Sliced pickled beets||1 Cup (16 tbs), drained and chilled|
|Cucumber||1 Large, thinly sliced and chilled|
|Guacamole||1⁄2 Cup (8 tbs)|
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.
Place cauliflower, head down, in a deep bowl and pour marinade over it.
Chill several hours or overnight; occasionally spoon marinade over all.
Shortly before serving, thread garbanzos, olives, and pimento strips onto wooden picks for decorative kabobs.
Set aside while arranging salad.
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.
Spoon and spread guacamole over cauliflower.
Decorate with kabobs.