Boil head in water with 1 teaspoon salt and 1 teaspoon vinegar for 20 minutes. Drain, separate into floweretters and sprinkle liberally with french dressing. Stand 1-2 hours, spooning dressing over cauliflower from time to time.
Cut meats into 3" to 4" squares. Roll each into a cornucopia and palce piece of cauliflower in each.
Garnish around meat, turkey, game and fish platters, or on smørgåsbord table.