About a month ago, I was in the exact same boat as you. Like a kid to cauliflour, I couldn't touch a Belgain beer. I've tried a few since I started brewing to see if my tastes had changed and I would automatically start enjoying them. Just didn't happen.
In the beginning of April, a friend bought me a Belgian sampler pack that had multiple types of Belgian beers. It had an Amber, a Blonde, a dubbel, a tripel, and some others that I haven't tried. So far, I've actually really enjoyed the Amber and the Blonde. They didn't have that super-high carb level that was urking me in the other Belgians I had tried. It also didn't have the high level of spiciness that the others had either. So the door was open. I could start exploring Belgian Blondes and Ambers.
Fast forward to this weekend. I was in upstate New York, and we went to Brewery Ommegang. I took their tour, which was fantastic. I learned in the tour that they use a lot of spices in their brew, things like anise, corriander, orange peel, etc. For me, simply gaining the understanding that they're not just using grains, hops, water and yeast, was enough to help me appreciate the Belgian beers a little more.
After the tour, they took us into a very nicely done sampling room, where we were able to sample all of their beers. We had their Witte (Belgian White/Witbier), Ommegang(Abbey Ale), Hennepin (Saison), Rare Vos (Amber), Three Philosophers (blended ale/kriek) and Ommegeddon (dry hopped Belgian ale w/ Brett yeast). Aside from the Witte, which had a little too much carbonation for my tastes, I enjoyed every one of them.
If you wanted to venture into Belgians, and have an opportunity to try the Rare Vos, do it. It was my favorite from their offerings. The Ommegang Abbey and the Hennepin were close seconds.