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Try this. Slice a whole cauliflower up about a cm thick maybe a bit less - the centre holds together but the edges fall apart a bit. But hey itās just food. Fry til browned both sides in olive oil. (Baking makes it go too soft, so you gotta fry, but discard any black bit between batches as itāll go a bit bitter). Spread out in a layer on a Big plate. Chop up two handfuls of walnuts and toast in a dry pan. Add some chopped garlic (optional) just before it comes off the heat - I often donāt do this but have sometimes. Sprinkle nuts over cauli. Crumble danish feta over. Drizzle balsamic or some poncy balsamic glaze. The feta brings the salt but you can Also salt pepper if you like. Voila.
I really like cauli and broccoli. I like than boiled/steamed, but they umami up when sautƩed enough to colour up. As does zucchini. In fact after my daughter went vego for ethical reasons, our standard fry up big brekky has poached eggs on sourdough, maple bacon for three of us, plus fried tomatoes, broccoli, cauli, zucchini and mushrooms. My meat loving son enjoys this even when we are out of bacon.
Best bit of broccoli is the peeled stem, eaten raw!
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Cauliflower is probably the one veggie I just donāt like.
Work of the devil. Along with broccoli and brussel sprouts.
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Whatās wrong with you kids? Pumpkin is the black sheep of the vegetable world.
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All vegetables are delicious. All vegetables can also be disgusting. The difference is in the cooking.
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Yep, probably my 3 most hated vegetables. I avoid all 3
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I wonāt go out of my way to eat broccoli or brothel sprouts, but wonāt push them to the side of the plate either.
And pumpkin is greatā¦steamed or baked.
I refused to eat pumpkin as a kid, so mum would secretly mash it up with the spuds and tell me it was orange potato ā¦ and I happily ate it.
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I donāt mind pumpkin but as a kid I remember my Pommie pop admonishing my mother for serving it up. He always used to say ā Back at home pumpkin is fed to the pigs as people donāt eat itā 
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Eew, disgusting visions of fungal and yeast infections spring to mind.
Love Brussel Sprouts, especially roasted, but I try to avoid the excessively large ones and check and wash them carefully for grubs and dirt.
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I remember hearing that on my first trip to Europe as a young blokeā¦and then the very same people tried to tell me how nice turnips are 
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I once thought broad beans were horrible. I was well into my 20ās when I finally realised that they didnāt have to be cooked until they were grey slush like my Nan did them.
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I think itās texture, and that woody hardness you get with broccoli, cauli and b.sprouts.
Which is why itās nice to rice them occasionally.
If you have a food processor with that circular blade attachment that sits at the top, itās an easy job.
Broccoli does have a bit of a taste to it that I can understand would not be pleasing to some, but riced and mixed in with other sliced Cauliflower, carrot etc, you will barely taste it.
You are all wrong, eggplant is foul, horrible, smelling & tasting stuff. If there was a cannon for veggies, it would be the first shot into the sun for mine.
I think someone on here said they were allergic to it, didnāt know that was a thing, and i have commandeered that excuse.
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Moussaka is trash
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What??? That is my favourite. Iām making some tomorrow.
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Jeepers. Dangerous territory there.
Nothing wrong with either eggplant, aubergine or melanzane.
Requires preprocessing though.
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