Put down the baby carrots and taste the rainbow of beautiful veggies with our festive platter! This show stopper is easy to put together and will make your whole spread gorgeous.

Makes 8 servings

What you need

2 small or one large head cauliflower (we used 1 yellow and 1 purple), cut into bite sized florets
1 bunch broccolini, trimmed into small bunches
2 heads endive, ends trimmed
4 small Persian cucumbers, quartered lengthwise
2 watermelon radishes, thinly sliced
1 bunch radishes, halved
Your favorite Tessemae's Ranch dressing for serving
 

What you do

1. Bring a large saucepan of water to a boil; reduce heat to medium high. Blanch cauliflower and broccolini in small batches, about 30 seconds per batch. Immediately transfer each to a bowl of ice water; set aside.
2. Arrange blanched veggies, raw veggies, and Tessemae's Ranch on a large platter and serve!

Make Ahead Tip: Blanched veggies and radishes can be refrigerated in a resealable container, covered with damp paper towel, up to a day ahead. Wait until just before serving to trim the endive, otherwise it will turn brown.