Slice the carrot into ¼” slices and place flat on a serving dish.
Slice some of the olives in halves for the spider body. Slice some of the halves into 4 slices for the spider legs.
In a food processor chop the onion and transfer to a pan with 4 Tbsp. filtered water. Sautee over medium heat for about 5 minutes, adding more water as needed to avoid burning or drying.
Mince the cauliflower in the food processor and add to the saucepan. Add the rest of the ingredients, stir, and cover, cooking for another 6-8 minutes, making sure the liquid evaporates completely without burning. Uncover, stir, and let stand for a minute.
Add a small scoop of cauliflower mix to each carrot slice. Add one half olive on top and 4 olive slices on each side to make the legs. Enjoy!