Thursday, July 14, 2011

Cauliflower Bride

Cauliflower Bride

3 green onions
3 medium carrots
1 styrofoam cone (9x4 inches)
1-2 medium parsnips
1 medium head cauliflower, broken into florets
1 styrofoam egg (about 4 inches)
2 frozen peas, thawed
1 small sweet red pepper

Green onion flowers
Cut the root end from green onions, reserving one root end and discarding the other two. Cut a 2-1/2 inch 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 inch of one end. Fill a large bowl with ice water; add onions and refrigerate until curled.

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.

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.

Break a toothpick in half; attach to a carrot flower. Attach flower about 3-1/2 inches down from the peak of the cone. Repeat with the remaining carrot flowers and green onion flowers.

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 inch pieces and two 3/4 inch 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.

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 refrigerator.

Recipe and picture from

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