White Broccoli

When I prepare a food that I haven’t yet served to my kids, I sometimes attempt to market it in terms that are already familiar to them. For example, when I steamed cauliflower for the first time, I introduced it to my kids as white broccoli. I figured since they eat plenty of broccoli without complaining, why not align the new vegetable with an already accepted one?
“It’s just like broccoli,” I argued to my kids, “but white!”

My kids looked suspiciously at the white florets but eventually took a bite. My 2-year-old son gave it a dramatic “blech,” while my 4-year-old daughter went back for more.

“It does taste like white broccoli,” she confirmed and then tried to coax her little brother into one more bite.

Fast forward a year when one day I open my weekly box of organic vegetables and find three heads of cauliflower. For dinner that night I bring steamed cauliflower to the table.

“Tonight,” I tell my kids, “we have white broccoli.”

“I know that’s not what it’s called, Mom,” says my 5-year-old who acts like a teenager.

“What do you mean?” I ask.

“I know what it is,” she says as she takes a bite.

“You do?” I ask.

“It’s called cauliflower, Mom!” she says in triumph.

Meanwhile my son has removed all of the cauliflower from his plate. White broccoli or not, he wants nothing to do with it. I resolve to serve cauliflower more often.

My daughter likes it plain and steamed. My son, not at all.

My husband and I, however, prefer a little more flavor.

Garlicky Cauliflower

1 large cauliflower head, rinsed and trimmed into florets

3 cloves of garlic, minced

¼ cup grated parmesan cheese

Salt and pepper to taste

2 tbsp olive oil

Pre-heat oven to 400 degrees F. Mix cauliflower, olive oil, salt, pepper, and garlic in a bowl to evenly coat. Transfer into a baking dish. Bake for about 30 minutes or until the florets are softened. Remove from oven and sprinkle in cheese. Serve warm.