Put cauliflower into a basin of cold water, head downward, add salt, and vinegar. Let stand for half or three-fourths of an hour, drain, and put it into a saucepan to boil until tender. The length of time for boiling depends upon the size of the head. Remove the scum carefully as it rises, or it will discolor the cauliflower. When done separate the sprigs, and arrange them around the bowl, heads outward. Put into the centre of the dish the cabbage-lettuce, cover it with red mayonnaise, and sprinkle capers on top. Mask the cauliflower with mayonnaise, garnish with beet diamonds, and the effect is very pleasing.