(shown here with pumpkin spice macarons)
- 1 medium pumpkin
- 1 large knife + 1 small knife, for carving
- 1 whole head cauliflower
- 1 Tbsp olive oil
- ½ lemon, juiced
- 1 tsp salt
- ¼c chicken broth
- cranberry relish, to serve
Preheat the oven to 450F and cut the leaves off your cauliflower. Carefully remove the bottom part of the core, so all the florets stay intact and together.Drizzle the olive oil all over the cauliflower head, and try to get some in the nooks and crannies.
Drizzle a little at the base too. Season with lemon juice and salt. Here’s Rebecca as the fabulous hand model/olive oil drizzler.
Pour chicken broth into a pie pan, then put the cauliflower in. Cook for 20 minutes, uncovered. Then turn the oven down to 350 degrees, tent the cauliflower with tinfoil, and cook for an additional 30 minutes.
While the cauliflower is cooking, carve and gut your pumpkin. Rebecca made this adorable pumpkin face that basically screamed “NO, NOT MY BRAIN!”
Cool the cauliflower for at least 10-15 minutes so it’s easy to handle and doesn’t burn you. Then, set it on top of the pumpkin and push down SLIGHTLY, until it’s lodged in where your pumpkin’s brain would go. If the cauliflower is not much bigger than the opening in your pumpkin, DON’T push it down all the way! It will get stuck in the middle of your carved pumpkin. We found this out the hard way. Awkward.
When you’re ready to serve, glob some of the cherry relish from the chicken brains on top. When you want to actually eat the cauliflower, pop it back out of the pumpkin and carve it up with a knife. Serve with more relish/blood!