I have a particular peeve regarding cooks who regularly lament, “I love X but my husband hates it, so we never get to eat it anymore…”
I mean, I get it: you love to cook, and you love to cook for the one you love. I’m right there with you. But if you love to cook (and eat!) something the rest of the family has no interest in, well then, all the more for you from time to time. Unless they’re too short to reach the counter yet, they can get by on something they can fix for themselves if they’d rather abstain.
In my house, this kind of discussion leads directly to the cauliflower. I can’t say I’d dream about it at night if it were suddenly wiped out, but I like it. Well enough to snatch one up at my CSA this past weekend, even knowing that my husband would not touch a bite of the dastardly vegetable.
With a recipe that’s pretty much “Mix 3T olive oil and 1 T sweet curry in a bowl. Toss with one head cauliflower, and bake at 325˚F for 30 minutes, stirring half-way through,” no one needs to get very emotional over it. In the end, it’s just another bowl of fabulous looking vegetables: To be or not to be enjoyed.