I would experiment with different ways of preparing vegetables. A grilled or roasted vegetable can taste very different from boiled or raw versions of the same vegetable. Look for different recipes. My dh hates carrots but likes one recipe for coconut ginger carrots. carrotsncake.com/2008/05/coconut-ginger-ca rrots.html My dd loves minestrone, which is filled with vegetables she wouldn't touch otherwise.
Combine vegetables together in different ways instead of having them alone. I like green beans with tomatoes and broccoli with mushrooms and garlic
Fitness Minutes: (8,135)
1/9/14 5:41 P
I like both, cauliflower steamed & raw, broccoli steamed.
11/26/13 11:09 A
Try them roasted 400 degree oven for 15 minutes or so. Sprinkle with olive oil, add some herbs/spices/salt and stir so they brown evenly.
" There is no bad food, only bad cooks. " I love this.
I don't like cauliflower either, but mostly because I never get it cooked right. I have had it in good restaurants and loved the taste. At home, or at my local diner, it tastes horrible to me. Same with brussels sprouts.
I am going to go against what everyone here said though, about boiled veggies. I love most veggies in almost any way.. boiled, steamed etc,
However, my favorite way to cook vegetables is stir fry. Some olive oil, and toss in a few cups of fresh veggies, and then after 2-3 minutes I add meat. I like to soften up the veggies a little first. This way they seem to me to absorb some of the flavor of the meat. Chicken flavored peppers, mushrooms, onions, with chicken, and some garlic seasoning, is a lot better than a side of vegetables with the chicken.. both separate.
The list Becky provided should yield vegetables that you can eat. Out of 32 choices, some should be appetizing. Especially if you mix it into a dish. If not, Zorbs is right. There are hundreds of vegetables that we don't eat as part of the American diet, that with a little more work, you could discover. The vegetable section at your local grocer is only a sample of a narrow, best-selling variety of what is available. A fruit/vegetable market might provide tastier, fresher vegetables, as well as more variety.
Edited by: RUSSELL_40 at: 11/26/2013 (10:11)
Fitness Minutes: (65,319)
7,111 11/26/13 9:54 A
Any brightly colored fruits or veggies...if you don't like it, don't eat it! I don't like cauliflower or broccoli either. Not a big fan of Brussel sprouts. I like corn, green beans, a nice salad with romaine lettuce...the possibilities are endless.
There are scores of ways to fix any veg, find it for yourself for that veg.
Try an Asian twist, or a South American twist, or an Italian twist, or an Indian twist, etc. There are different tastes to the same veg all over the world. Don't blame the Broccoli/Cauliflower, Darwin explained that.
skip the veg you dislike and eat the veg you do like. try to make sure that between fruits and veggies you like at least one of each color. if you don't like most vegetables, it's time to try more. but do it as methodically and as painlessly as possible. and what i mean by that is don't buy a huge vegetable and make a huge batch of something because you'll likely end up not liking it and wasting it. instead buy a serving or two, divide it up into four and make two raw preparations and two cooked preparations [not the same day, over the course of a week]. as you try each vegetable in each prep, make notes about what you did or didn't like about it [too crunchy, too soft, too mushy, too earthy, other tastes, the texture, etc]. then use what you didn't like about it to find new preps that you do like or to revisit other vegetables once you find a prep you love. so say you were trying carrots. and you had them chopped raw in a salad, raw with hummus, cooked with butter and herbs, and grated into marinara sauce while it was cooking. so let's pretend you didn't like the crunchiness in the salad or the salad, but you liked the hummus. so you might want to rule out raw preparations. or you might want to try finely grating the raw carrot and adding it to hummus or a mayo based salad that you already like [potato salad, chicken salad, etc]. if the carrots cooked in butter were still too crunchy, chopping them smaller and cooking for longer might be a good way to try them. you may also want to increase the portion of herbs you're using to flavor them. and let's say you liked the carrot grated into your sauce. so you might want to try and grate carrot into more sauces. you may also want to try and find a carrot bread recipe and enjoy them in that way. so basically you use your dislikes to find new ways to try things. so many people love their veggies sauteed in olive oil and garlic or roasted with herbs. other people might prefer them grated into sauces and breads. still others might like them thin sliced and baked into chips. or minced and mixed into rice. or steamed and coated in cheese sauce. or raw and topped with blue cheese. or any number of other preparations. so don't just say you hate them, identify what it is that you don't like and work around it. because odds are that there will be some vegetables and some preps you like.
11/25/13 3:38 P
A lot of dislike for vegetables is a dislike for vegetables cooked a certain way. Hating broccoli and cauliflower 'and other vegetables' covers a lot of territory. Brussels Sprouts are like broccoli and cauliflower but I plan to try a new recipe with red pepper flakes (chili), olive oil and garlic. I really love Brussels Sprouts when they are shredded and stir fried. I could eat 3 or 4 servings at once, which is a dangerous trend!
All over the world, people cook vegetables in imaginative tasty ways, mainly by combining them and treating them with different levels of heat (grilled, broiled, roasted, boiled, steamed, fried, baked - etc.) Then seasoning them in ways that reflect the local cuisine. Cajun, Asian, Eastern European, Mediterranean, Scandinavian, etc. I recently realized that Swiss people eat their pasta with potatoes - and so do I! You find out all sorts of things you didn't think 'went together' when you delve into other cuisines. That goes for vegetables, in a big way, because there are so many of them. There have to be dozens of variations on gazpacho, for instance, and all are not heavily tomato (a fruit, not a vegetable!)
Japanese cuisine helped me develop a love of okra. Eastern European cooking shows love of beets. I'm surprised to find that Khmer cuisine honors corn, not just the 'baby corn' kind.
Find the vegetable that you DO like and learn how many many ways there are to cook it. Then try to branch out a little bit. It's a very tasty journey.
11/25/13 2:33 P
I think most of the time, "Hating" of vegetables is more to do with how the vegetable is prepared, more than the vegetable itself. Add me to the chorus of people who do not like "boiled/steamed" plain veggies! And yet, I looooove my veggies.
A nice technique for cooking them is roasting. Root vegetables and squash are particularly good candidates for roasting, but really almost any sturdy vegetable will work. Toss chunks with a dash of olive oil, spread in the pan, season with salt or other blend of your choice. So easy! Makes great side dishes, and leftover roasted root veg are a great base for cold salads.
Another good winter-friendly way of incorporating more veg into your diet is in soups, stews and curries.
I wouldn't give up on cauliflower and broccoli until you've tried them using a couple of different preparation methods. But if you hate them "no matter how you prepare them" well then! Don't eat them, there are so many other choices under the sun, it is easy to live a broccoli-free life and still get enough daily veggies.
Fitness Minutes: (2,155)
11/25/13 2:23 P
Houndlover's got it right. I do enjoy steamed or boiled vegetables at times, but compare those to the same vegetable stove-top-fried with tasty spices, good oil, maybe a small amount of slivered nuts or seeds for crunch, and the right amount of salt -- there is no comparison.
One of my absolute favorite vegetable dishes is simple green beans cooked with garlic and slivered almonds (there should be plenty of similar recipes around). Another is green beans, again, cooked South Indian style with mustard seeds, dal, spices, and lots of coconut. (And since okra was mentioned, okra cooked in the same way is one of my favorites as well -- there's no similarity whatsoever to the slimy boiled variety. Blech!)
Since it's coming up winter, see if you can experiment with winter squashes, rutabagas, and all the other root vegetables. Winter squashes aren't very inexpensive, and you can buy butternut or acorn frozen in chunks these days if the chore of cutting one up is too much. They make terrific soups, among other things. Mix in a small amount of cooked spinach or other greens for some extra vitamins if you're feeling ambitious.
Have fun with it! Visit some vegan websites, which will have tons of ideas for vegetables. Grab a recipe that looks halfway interesting and try it out. For sure you'll find something you like.
Fitness Minutes: (20,836)
11/25/13 1:38 P
My husband is with you on this one which makes planning meals challenging as I happen to love both. But there are many vegetables out there besides cauliflower and broccoli. It also might help to figure out what it is about those two vegetables that you dislike. Is it the texture, the taste, the color? Sometimes the way they are cooked makes difference. My first husband hated broccoli until he tried stir frying it, turns out it was the texture of it being overcooked he didn't like.
As someone else said, peruse the produce department and the canned and frozen vegetable aisle. Be brave! One can or box is all you have to buy to try something out. Good luck!
11/25/13 1:04 P
Now there's a vegetable I can't stand, Lima Beans, only second to Okra. But there are hundreds of varieties. If you don't like many green veggies try some herbs like parsley, dill, chives, basil or carrot greens. Use them in strong-flavored soups where the new flavor does not overwhelm you. Birgit
Fitness Minutes: (55,464)
1,751 11/25/13 12:47 P
You don't have to eat what you hate. Peruse the grocery aisle's vegetables and pick some fresh things that look edible. Go seasonal for the freshest products. Baked winter squashes are my all time favorite vegetables. Try a vegetable you've never eaten before. For me, this month, it was kohlrabi. It looked beautiful in the store, so I bought a couple, came home and looked up recipes. It was delicious - mild and sweet! Bok choy is related to kale and broccoli but without the bitterness. Chop in 1" pieces, saute for a minute or two on high heat with a little fresh garlic, splash on a dash of soy sauce and it's a great side dish. Baked sweet potatoes have every vitamin and mineral on the planet. Frozen baby limas cooked until soft can't be beat in cold weather. Make light coleslaw!
I hate black eyed peas. Won't go near them. So what? Don't beat yourself up over hating a couple of veggies!
11/25/13 12:34 P
Many people find that a lot of vegetables taste bitter to them or they don't like the soft texture when veggies are boiled. Both can be overcome easily by stir-frying in a healthy oil like coconut oil without any water. This will limit the distinctive smell of the veggies. Then flavor with strong-smelling things like sesame oil, soy sauce, garlic, hot pepper sauce, curry, turmeric, paprika,lemon etc. Any flavoring that makes meat tasty will work well, too: sage, thyme, marjoram, sea salt... I personally can't stand vegetables of any kind cooked or steamed in water. Birgit
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