Ingredients
Equipment
Method
- Rinse the cauliflower and cut it into small, manageable florets suitable for ghost shapes.
- Peel the carrots and cut off the ends to create uniform sticks for the ghost bodies. Aim for about 2-3 inches in length.
- Shape the cauliflower florets by gently tearing or trimming them to resemble small ghost figures, roughly rounding the tops to look like heads.
- Skewer a cauliflower floret onto a carrot stick or attach them together with a toothpick for stability, creating a tiny ghost figure with a head and body.
- Repeat the process, shaping and assembling as many ghost figures as needed for your platter.
- Arrange the assembled ghosts on a serving plate, spacing them out to look like they are floating.
- Use a black edible marker or small bits of nori to add facial features—two eyes and a mouth—on each ghost for a spooky expression.
- Optionally, place the vegetables on a bed of greens or a decorative plate to enhance the presentation.
- Carefully transport your spooky ghost veggie platter to the table, ready to surprise and delight guests of all ages.
Notes
Use fresh, firm vegetables for best shaping. Ensure facial features are securely attached if using stickers or markers. This dish is best served immediately for facial features to stay visible.
