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Ghost Veggie Platter

This Ghost Veggie Platter features raw vegetables arranged into floating ghost shapes, with some decorated with black olive eyes and served with a creamy ranch or hummus dip. The dish combines crisp, fresh textures with playful visual design, making vegetables more appealing and fun for all ages. The final presentation showcases white cauliflower, celery sticks, and other colorful veggies transformed into spooky spirits.
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Prep Time 20 minutes
Total Time 20 minutes
Servings: 8
Course: Main Course
Cuisine: Party Food, Seasonal
Calories: 60
Ingredients Equipment Method Notes

Ingredients
  

  • 1 head cauliflower cut into small florets
  • 4 stalks celery cut into sticks
  • 2 carrots cut into sticks
  • 1 cup hummus or ranch dip for serving
  • as needed black olives sliced for eyes

Equipment

  • Serving platter
  • Small knife
  • Black olives (optional)

Method
 

  1. Arrange the cauliflower florets on a large serving platter, spacing them out to look like floating ghost shapes.
  2. Place celery sticks upright next to or behind the cauliflower to resemble spooky legs or pillars for the ghosts.
  3. Add carrot sticks scattered around the platter to add colorful accents and additional 'ghostly' elements.
  4. Spoon a generous dollop of hummus or ranch dip in the center of each cauliflower floret to mimic a ghost's face.
  5. Use small slices of black olives placed on the dip to create spooky eyes for each ghost.
  6. Adjust the placement of vegetables for balance and visual impact, making sure each ghost-shaped cauliflower has a dip face with eyes.
  7. Put the finished platter on the table, ready to serve with extra dip on the side for dipping veggies or on the 'ghost' faces.

Notes

For a fun variation, you can cut black olives into small shapes to make additional decorations like mouths or spooky symbols.