Wash and prepare the vegetables. Peel carrots and slice into sticks. Cut cucumbers into rounds and break broccoli into florets. Separate cauliflower into pieces for the skull.

Assemble the skull by placing cauliflower pieces in the center and use cherry tomatoes or olives for the eyes and nose.

Create the ribcage using broccoli florets positioned vertically in the center of the platter, adding a larger piece for the spine.

Add limbs by placing celery sticks for arms and cucumber slices for legs, optionally using broccoli for hands or feet.

Personalize the platter with bell pepper pieces or more olives for details like finger bones or hair.

Serve with small bowls of dips around the platter to complement the veggies.