Colorful Spring Vegetable Board with Edible Flowers

Colorful Spring Vegetable Board with Edible Flowers

This colorful spring vegetable board is one of my favorite things to serve when hosting. It feels fresh, bright, and almost like a little garden on the table. I love layering the vegetables so the board feels abundant and full of color, then finishing it with edible flowers for a soft spring touch. Serve it with hummus or whatever dip you love most. Store bought is perfectly fine, or you can make your own if you’re feeling inspired.

Ingredients

1 head broccoli, cut into florets
1 head cauliflower, cut into florets
1 head purple cauliflower, cut into florets if you can find it
2 cucumbers, sliced into spears
1 cup sugar snap peas
2 watermelon radishes, thinly sliced
½ head purple cabbage, leaves separated
1 cup edible flowers such as pansies, violas, or chamomile

For serving

1 bowl hummus
or your favorite dip such as ranch, green goddess, or yogurt dip

Instructions

Place a small bowl of hummus in the center of your serving board.

Lay purple cabbage leaves around the board to create a colorful base.

Start arranging the vegetables around the hummus, layering broccoli, cauliflower, cucumber spears, snap peas, and radish slices. I like to mix colors and textures so everything feels bright and natural.

It will look quite empty and boring at first but just trust the process! You can even work in little patterns for symmetry! (Notice how I am doing the cucumbers in a pattern before moving on to the other veggies!)

Tuck the vegetables close together so the board looks full and abundant.

Scatter edible flowers throughout the board, placing them gently between the vegetables so they look like they are growing from the arrangement.

I buy all of my edible florals from Gourmet Sweet Botanicals! Do not serve “edible” flowers from your local nursery etc. (IE: Do not go to the store and pick up random pansies meant for gardens! They most likely have been grown with pesticides etc. and may not be safe for food consumption)

Serve immediately and let everyone dip and enjoy.

Hosting Tip

This board is meant to be playful and creative. Feel free to experiment with different vegetables like rainbow carrots, cherry tomatoes, asparagus, or purple cauliflower. You can also swap the dip depending on what you love. Hummus, ranch, green goddess, or even whipped feta all work beautifully. The goal is simply to make something colorful that feels like spring on the table.

A Recipe by Madeline May

Colorful Spring Vegetable Board

Appetizer • Vegetable Board • Spring

Prep

15 mins

Cook

0 mins

Total

15 mins

Yield

4–6 servings

Category

Appetizer

Difficulty

Easy

This colorful spring vegetable board feels like a little garden on the table. Fresh vegetables are layered into an abundant, vibrant spread and finished with edible flowers for a soft spring touch. Serve it with hummus or your favorite dip.

Ingredients

Vegetables

• 1 head broccoli, cut into florets
• 1 head cauliflower, cut into florets
• 1 head purple cauliflower, cut into florets, if available
• 2 cucumbers, sliced into spears
• 1 cup sugar snap peas
• 2 watermelon radishes, thinly sliced
• ½ head purple cabbage, leaves separated
• 1 cup edible flowers, such as pansies, violas, or chamomile

For Serving

• 1 bowl hummus
• Ranch, green goddess, or another favorite dip, optional

Instructions

1. Add the dip Place a small bowl of hummus or your favorite dip in the center of the serving board.
2. Build the base Lay the purple cabbage leaves across the board to create a colorful foundation.
3. Arrange the vegetables Place the broccoli, cauliflower, cucumber spears, sugar snap peas, and radish slices around the dip.
4. Layer the color Alternate colors and textures, tucking the vegetables closely together so the board looks full and abundant.
5. Finish Scatter the edible flowers gently throughout the board and serve immediately.

Storage

Store leftover vegetables and dip separately in airtight containers in the refrigerator for up to 3 days.

Make Ahead

Wash and cut the vegetables up to 1 day ahead. Refrigerate them separately and assemble the board shortly before serving.

A Note from Madeline May

Make this board your own with rainbow carrots, cherry tomatoes, asparagus, or any colorful vegetables that look beautiful at the market.

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A Recipe by Madeline May • madelinemayco.com

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