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Cauliflower Bride

 Cauliflower Bride
This bridal beauty will catch everyone's attention! "She's fun to make," says Sue Bowler of Simi Valley, California. "I used her as a centerpiece at a shower, and the guests loved her."
0 ServingsPrep: 45 min.

Ingredients

  • 3 green onions
  • 3 medium carrots
  • Toothpicks
  • 1 Styrofoam cone (9 inches x 4 inches)
  • 1 to 2 medium parsnips
  • 1 medium head cauliflower, broken into florets
  • 1 Styrofoam egg (about 4 inches)
  • 2 frozen peas, thawed
  • 1 small sweet red pepper
  • Tulle

Directions

  • MAKING GREEN ONION FLOWERS: Cut the root end from green onions,
  • reserving one root end and discarding the other two. Cut a 2-1/2-in.
  • piece from the white portion of each onion; discard the remaining
  • portion of onion. Using a sharp knife or scissors, cut onions
  • lengthwise into thin strips to within 1/2-in. of one end. Fill a
  • large bowl with ice water; add onions and refrigerate until curled.
  • MAKING CARROT HAIR AND FLOWERS: Peel the carrots. Set one aside for
  • flowers. Trim ends from remaining carrots. Using a vegetable peeler
  • or metal cheese slicer, cut carrots into very thin lengthwise
  • strips. Roll into curls; secure with toothpicks. Place in ice water
  • for 30 minutes.

2 of 2

Cauliflower Bride (continued)

Directions (continued)

  • Use reserved carrot to make three flowers. Hold a tender medium
  • carrot with the tip pointed down. Using a small sharp knife, make a
  • rounded cut at an angle toward the tip of the carrot, forming a
  • petal. Do not slice all the way through. Rotate the carrot a quarter
  • turn and make another petal. Repeat two more times. Twist carrot to
  • snap off flower.
  • MAKING BOUQUET: Break a toothpick in half; attach to a carrot flower.
  • Attach flower about 3-1/2 in. down from the peak of the cone. Repeat
  • with the remaining carrot flowers and green onion flowers.
  • MAKING BODY: Use toothpicks to attach vegetables to each other and to
  • cone. For arms, peel the parsnips. From the stem end, cut two
  • 1-1/4-in. pieces and two 3/4-in. pieces. Set aside remaining
  • parsnip. Attach one longer piece to a shorter one to form an arm as
  • shown in photo. Repeat with remaining two pieces; attach to the cone
  • for arms. Cover cone with caulifloweretes to form dress.
  • MAKING HEAD: Attach Styrofoam egg to top of cone using two
  • toothpicks. Attach peas for eyes. Cut reserved onion root end in
  • half; attach above peas for eyebrows. Trim a piece of parsnip for
  • nose. Cut red pepper to form lips.
  • Carefully remove toothpicks from carrot curls. Attach to head with
  • toothpicks to form the hair. Attach tulle for veil. Store in the
  • refrigerator. Yield: 1 centerpiece.
Nutritional Facts: 1 serving (1 each) equals 130 calories, trace fat (trace saturated fat), 0 cholesterol, 16 mg sodium, 31 g carbohydrate, 6 g fiber, 2 g protein.