Cauliflower and I are Finished May13

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Cauliflower and I are Finished

I decided tonight. I served it as a vegetable side dish, partially disguised beneath some Cheddar cheese sauce. Half way through dinner it hit me: what’s the point? I don’t like cauliflower. I never have. Oh, I can eat it all right. It doesn’t make me gag, but that is faint praise living as I do in California surrounded by an amazing variety of fruits, vegetables, meats and seafoods from all over the world.

If I had to guess, I would say I’m reacting to the sulforaphane, a chemical weapon released by the plant when it is cut or chewed. There’s some evidence that sulforaphane may help with prostate cancer, so if I get prostate cancer I may have to revisit this, but right now I think I prefer radiation; at least you can’t taste it. I just don’t care for the taste of organic sulfur compounds (truffle oil, skunk, burning tires).

And it’s not as if I really NEED cauliflower. Sure, it contains high amounts of folate, or (2S)-2-[(4-{[(2-amino-4-hydroxypteridin-6-yl)methyl]amino}phenyl)formamido]pentanedioic acid, which the human body needs but cannot synthesize. (Synthesize it? I can’t even pronounce it!) But so do black-eyed peas, asparagus, and liver, all of which I like a lot better.

Cauliflower fractal pattern

Cauliflower fractal pattern

Apparently I have been suffering with this funny egalitarian ethic I have about vegetables; the idea that every one is special and none should be excluded. I’m done with that. I’ll keep cauliflower in my culinary bag of tricks for when I need a white vegetable to balance the plate, or something with a pronounced fractal pattern to serve to mathematicians or Star Trek junkies. But other than that, I think this is goodbye. I’m sticking to the other brassicas to round out my diet. Cabbage, broccoli, kohlrabi, mustard, you’re on!