If, even after the above suggestions, you still slowly drift away from the flavor of cruciferous vegetables, you know what? It’s good to mask it with other flavors! While you don’t want to neutralize all the nutritional benefits of vegetables with tons of cream, butter or cheese, the strategic and sober use of the right ingredients can help you find something more appealing to your liking or serve as a entry point. The Brussels sprout salad from above, for example, includes crumbled blue cheese, as does the broccolini salad with gorgonzola and pistachios. Irish cooking legend Darina Allen’s Crispy Bacon Cabbage offers just two slices of bacon combined with a whole head of quick-cooked cabbage. Use a tablespoon or two of your reserved bacon fat to roast the Brussels sprouts or toss them in a dressing. The creamy broccoli and bacon salad includes a few slices of bacon, white cheddar and a bold sour cream (or yogurt) and mayonnaise dressing. And while I wouldn’t make it the only way to enjoy broccoli, if every once in a while you want to top it with cheddar or toss the cheese into a creamy soup, go for it. Ellie Krieger’s Broccoli and Cheddar Soup is a lighter version of this approach.