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Skeleton Veggie Platter with Ranch
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Course Appetizer
Cuisine American
Servings 4 people

Equipment

  • Large platter
  • Cutting board
  • Knife

Ingredients
  

  • 1 head cauliflower, cut into florets
  • 4 carrots, peeled and cut into sticks
  • 4 celery stalks, cut into sticks
  • 1 cucumber, sliced into rounds
  • 1 yellow bell pepper, cut into strips
  • 1 cup cherry tomatoes
  • 1 1/2 cups ranch dressing

Instructions
 

  • Prepare all vegetables according to the ingredient list and set them aside in separate bowls for easy assembly.
  • Place a large round cauliflower floret at the top of a serving platter to form the skull.
  • Line up several carrot and celery sticks vertically below the skull to create the spine and rib cage.
  • Arrange cucumber rounds and additional celery sticks at the base to shape the pelvis and leg bones.
  • Use yellow bell pepper strips and cherry tomatoes to form arm bones and hands on either side of the rib cage.
  • Spoon the ranch dressing into a small bowl and place it near the platter for dipping.

Notes

Cut the vegetables shortly before the party so they stay crisp. If you need to prep ahead, store the cut pieces in cold water in the refrigerator and drain them well before arranging. Keep the ranch in a separate bowl to prevent the vegetables from softening.
Course: Appetizer
Cuisine: American
Equipment: Large platter, Cutting board, Knife