The Rodney Dangerfields of vegetables – cauliflower, broccoli and Brussels sprouts – may be getting no respect through no fault of their own. Their plights may be the cook’s fault.

Not so long ago, some of us at home tended to cook these vegetables until they were limp and barely green. But, when treated properly, even the least favorite vegetables can be wholeheartedly enjoyed.

The group known as cruciferous vegetables is the one that presents the most assertive tastes:  cabbage, cauliflower, chard, kale, mustard greens, rutabagas and turnips.

But they are well worth getting to know better because they are power-packed with health-protective antioxidants, vitamins, minerals, and especially phytochemicals not found in any other vegetables. 

Bitterness? What bitterness? 

The bitterness that often made us turn our noses up as children is no longer an issue when these vegetables are well prepared. 

The most important thing to remember with this group of strong-flavored vegetables is to cook them only until just barely tender – what  cookbooks sometimes term “crisp-tender.” And a key strategy to overcome resistance to unpopular vegetables is in the way they are served.

Two easy cooking techniques help retain color, shape and flavor, making them more appetizing as well as tasty: stir-frying or gently steaming. Then, serve them with a drizzle of a bold-tasting oil, perhaps sesame oil or an olive oil flavored with lemon, garlic or chili pepper that softens the veggie’s sharp taste.

Another technique is to balance out the strong taste with equally assertive seasonings or a sauce.  A stir-fry recipe usually includes such a sauce, which makes this technique automatic. 

You can use a commercial sauce or quickly make a simple sauce like this rich-tasting balsamic glaze.  Balsamic vinegar makes a flavorful base for this glaze, and the result is full-bodied yet light sauce that will work equally well, for example, with broccoli, Brussels sprouts, or cauliflower.

Balsamic Glaze

1/4 cup balsamic vinegar
1 Tbsp. honey, or to taste
1 tsp. minced garlic
1 tsp. minced peeled ginger
1 tsp. extra-virgin olive oil
1 tomato, seeded and chopped
Salt and freshly ground black pepper

Combine ingredients in blender and blend just until pureed. Transfer to a non-stick saucepan.

Bring mixture to a boil, then immediately reduce heat to moderate.

Cook, stirring frequently, until sauce is slightly syrupy.

Check taste and if glaze seems too acidic, stir in slightly more honey. Add salt and pepper to taste, if desired.

Drizzle over hot, cooked vegetables and serve immediately, or store, covered, in refrigerator up to 3 days.

Reheat and chill glaze before using.

Makes about 1 cup or 1 tablespoon serving.

Nutrition information
Per serving: calories, 12; total fat, less than 1 g; saturated fat, 0 g; carbohydrate, 2g; protein, 0 g; dietary fiber, 0 g; sodium, 2 mg.

Source: American Institute for Cancer Research
Reference: Good Food/Good Health

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