Question: why do some people have natural aversions to vegetables like cauliflour or broccillli

Jemma Ransom answered on 17 Mar 2011:

I think the theory runs that these are learnt aversions from childhood. Either we have had bad experience with the particular vegetable and so avoid it, or positive experiences so we really enjoy eating it. Another source of aversion is the difference in taste buds between babies and adults, babies have taste buds all over the mouth so foods have very strong tastes. This is an evolutionary hang over which protected babies against eating poisonous foods. However as we grow into adults, the extra taste buds on the roof and sides of the mouth disappear so that we find strongly tasting vegetables more pallatable. I gues if you decided when you were a child that you didn’t like cauliflower as a result of this enhanced taste, you might carry this through to adulthood!