Cauliflower Bride Recipe

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Cauliflower Bride
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  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 692.05 Kcal (2897 kJ)
Calories from fat 0 Kcal
% Daily Value*
Total Fat 0g 0%
Sodium 924.47mg 39%
Potassium 3426.14mg 73%
Total Carbs 133.82g 45%
Sugars 54.07g 216%
Dietary Fiber 47.85g 191%
Protein 43.09g 86%
Vitamin C 494.9mg 825%
Vitamin A 1.8mg 61%
Iron 11.7mg 65%
Calcium 338.6mg 34%
Amount Per 100 g
Calories 47.76 Kcal (200 kJ)
Calories from fat 0 Kcal
% Daily Value*
Total Fat 0g 0%
Sodium 63.8mg 39%
Potassium 236.45mg 73%
Total Carbs 9.24g 45%
Sugars 3.73g 216%
Dietary Fiber 3.3g 191%
Protein 2.97g 86%
Vitamin C 34.2mg 825%
Vitamin A 0.1mg 61%
Iron 0.8mg 65%
Calcium 23.4mg 34%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 13
  • 15

Good Points

  • fat free,
  • saturated fat free,
  • low sodium,
  • cholesterol free,
  • good source of fiber

Bad Points

  • High in Sodium,
  • High in Sugar

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