I can't stand cruciferous vegetables generally, except broccoli, which is one of my favourite foods. No, I can't explain that!

I do tolerate red cabbage from time to time, cooked perhaps in wine or apple cider.

I like to make a variant of colcannon using broccoli instead of cabbage. Very roughly (both because I'm usually doing this in a metric country, and because I mostly measure by eye) :

• Start with a large head or two of broccoli (or romanesco!), a couple of pounds of potatoes, a quarter to half a pound or so of bacon or ham chopped up, a cup or so of cream or sour cream, a quarter to half a pound of sharp cheddar cheese or something similar, and a nice big lump of butter.
  
• Set the bacon on a low heat to render off the fat and moisture.
  
• Scrub the potatoes (I never peel them), chop coarsely, and boil for about 20 minutes or however long is appropriate
  
• While that is going on, carefully trim the broccoli, discarding as much as possible of the woody material, and keeping the florets, finely divided.
  
• Throw in the florets with the potatoes for about 3 minutes, then turn off the burner of the stove.
  
• Drain the potato-broccoli mixture in a colander.
  
• Throw the butter into the pot the potato-broccoli mixture has just been emptied out of, so that it starts to melt, and then turn the mixture back into the pot.
  
• Drain the liquid off the bacon, then empty the bacon into the pot with the potatoes. Now add the cheese and cream to the pot.
  
• MASH!
  
• Turn the mixture (which should be fairly uniform if you've mashed it properly, with green broccoli specks, and scraps of potato skin) out into a serving bowl. Make a hollow in the top with a spoon, and put in a lump of butter. Let it melt.
  
• Serve. There will be no leftovers.