I’ll say it, cauliflower is the worst brassica. Brussels sprouts are fantastic with just a little oil and parm, but I’ve never had a good cauliflower.
Agreed, It’s so bland on its own. That’s why it’s a great substitute for rice or chicken or whatever, because you only taste what you add to it. People don’t like cauliflower, they like batter, sauce, seasonings, etc
Exactly. Sometimes you require only a texture and cauliflower runs the gamut from crunchy to creamy. I don’t want to stock my fridge with 400 ingredients and let indecision lead them all to the dumpster, so a daily driver like cauliflower is incredibly useful. Learning to mix colors is fundamental to painting. Same premise here.
I’m pretty tolerant of most foods but Brussels sprouts are disgusting. It’s one of the dozen or so foods I dislike, and despite trying every couple years, they’ve never caught on for me. They remind me of cabbage which is another one of the dozen. Oddly, I really enjoy fermented cabbage be it sauerkraut or kimchi. Cauliflower is decent but I’ll agree it’s pretty bland at best.
Have you ever had oven roasted cripsy edges garlicky Brussels sprouts?
With little nuggets of honeyed bacon.
I haven’t, but I’d try. I know people love them, I just haven’t ever gotten into them myself. I keep coming back to try things I haven’t previously liked, as I’d like to know what other people like about them. It’s how I’ve whittled down what I don’t like to about a dozen things.
If you haven't tried oven-roasted brussel sprouts, you've probably been getting badly cooked ones. There's really only 2 ways to cook brussel sprouts; roasted or incorrectly.
If you're not drenching it in home made cheese sauce, then you have given it a real try.
I’ll say it, cauliflower is the worst brassica. Brussels sprouts are fantastic with just a little oil and parm, but I’ve never had a good cauliflower.
Agreed, It’s so bland on its own. That’s why it’s a great substitute for rice or chicken or whatever, because you only taste what you add to it. People don’t like cauliflower, they like batter, sauce, seasonings, etc
Exactly. Sometimes you require only a texture and cauliflower runs the gamut from crunchy to creamy. I don’t want to stock my fridge with 400 ingredients and let indecision lead them all to the dumpster, so a daily driver like cauliflower is incredibly useful. Learning to mix colors is fundamental to painting. Same premise here.
I’m pretty tolerant of most foods but Brussels sprouts are disgusting. It’s one of the dozen or so foods I dislike, and despite trying every couple years, they’ve never caught on for me. They remind me of cabbage which is another one of the dozen. Oddly, I really enjoy fermented cabbage be it sauerkraut or kimchi. Cauliflower is decent but I’ll agree it’s pretty bland at best.
Have you ever had oven roasted cripsy edges garlicky Brussels sprouts?
With little nuggets of honeyed bacon.
I haven’t, but I’d try. I know people love them, I just haven’t ever gotten into them myself. I keep coming back to try things I haven’t previously liked, as I’d like to know what other people like about them. It’s how I’ve whittled down what I don’t like to about a dozen things.
If you haven't tried oven-roasted brussel sprouts, you've probably been getting badly cooked ones. There's really only 2 ways to cook brussel sprouts; roasted or incorrectly.
If you're not drenching it in home made cheese sauce, then you have given it a real try.