Easter Bunny Veggie Tray (Print Page)

Festive bunny-shaped vegetable platter arranged with fresh produce for spring gatherings

# What You Need:

→ Vegetables

01 - 1 large head cauliflower, cut into florets
02 - 2 large cucumbers, sliced lengthwise
03 - 1 pint cherry tomatoes
04 - 1 large red bell pepper, cut into strips
05 - 2 large carrots, cut into thin sticks
06 - 1 bunch celery, cut into sticks
07 - 1 cup sugar snap peas

→ Garnish and Serving

08 - 2 black olives
09 - 1 cup ranch dressing or hummus for dipping

# Directions:

01 - Wash all vegetables thoroughly. Peel carrots and cucumbers as desired. Cut cauliflower into bite-sized florets. Slice cucumbers lengthwise into long oval planks. Cut bell pepper into strips. Slice carrots into thin sticks. Cut celery into sticks. Trim snap peas.
02 - Arrange cauliflower florets in a large oval shape on a serving platter to create the bunny's face. Create a small separate cluster of cauliflower florets to form the bunny's tail.
03 - Position sliced cucumbers vertically above the face, arranging them in long oval shapes to form two bunny ears. Fill the center of each ear with red bell pepper strips for color and dimension.
04 - Place cherry tomatoes on the lower portion of the cauliflower face to create rosy cheeks. Position two black olives as eyes near the upper center of the face. Add a small strip or triangle of red bell pepper as the nose.
05 - Arrange carrot sticks horizontally extending outward from each side of the face to form whiskers. Place 3-4 carrot sticks on each side for a symmetrical look.
06 - Use celery sticks and snap peas to fill any gaps around the bunny shape. Arrange additional vegetables around the platter border for a full, abundant presentation.
07 - Place ranch dressing or hummus in a small bowl and position it near the bunny platter for easy dipping. Serve immediately or cover and refrigerate until ready to serve.

# Expert Tips:

01 -
  • Kids actually reach for vegetables first
  • Zero cooking required, just arranging and chopping
  • Customizable with whatever vegetables you have on hand
02 -
  • Cauliflower oxidizes and turns slightly yellow after cutting, so assemble this within two hours of serving for the brightest white appearance
  • Room temperature vegetables taste better than ice cold ones, so let everything sit out for twenty minutes before guests arrive
03 -
  • Use a white serving platter for maximum contrast and photographability
  • Keep some extra vegetables chopped in the kitchen to quickly fill any gaps that appear as guests start eating

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