|Cauliflower head||1 Large|
|Canned garbanzos||15 Ounce, drained (1 Can)|
|Pimiento stuffed olives||1 Cup (16 tbs)|
|Pimentos||1 Cup (16 tbs), drained and cut lengthwise in strips|
|Sliced pickled beets||16 Ounce, drained and chilled (1 Jar)|
|Cucumber||1 Large, thinly sliced and chilled|
|Guacamole||1 Cup (16 tbs)|
Cook the cauliflower in boiling salted water about 10 minutes, or just until tender; drain.
Place cauliflower, head down, in a deep bowl and pour the marinade over it.
Chill several hours or overnight; occasionally spoon marinade over all.
Shortly before serving, thread garbanzos, pimiento stuffed olives, and pimiento strips onto wooden picks for decorative kabobs.
Set aside while arranging salad.
Drain the cauliflower.
Line a chilled serving plate with crisp lettuce and place cauliflower, head up, in the center.
Arrange the pickled beet and cucumber slices around the base, tucking in pars ley sprigs and the radish roses.
Spoon and spread Guacamole II over the cauliflower.
Decorate with cashew nuts and the kabobs.