Wash all vegetables thoroughly under cold running water and prepare by peeling and slicing as needed.

Arrange cauliflower florets in the center of the serving platter to create the skull shape.

Use cherry tomatoes or olives for the eyes and nose on the cauliflower.

Stack broccoli florets vertically on both sides of the cauliflower to form the ribcage and spine.

Arrange celery sticks horizontally for the arms and cucumber slices vertically for the legs.

Add extra pieces of bell pepper or cauliflower to mimic bones or joints.

Serve with small bowls of dips around the platter.