1 med. head cauliflower
2 c. guacamole or 2 (6 oz.) cartons frozen avocado dip, thawed
1/2 c. shredded Monterey Jack or Cheddar cheese (2 oz.)
Radish roses

Remove leaves and core from cauliflower. In covered saucepan, cook whole cauliflower in small amount of boiling, salted water 20 to 25 minutes or until just tender when tested with a fork. Drain well and chill. Place chilled cauliflower on platter. Spread guacamole over entire surface. Sprinkle with cheese. Garnish platter with radish roses. Makes 6 to 8 servings.