Cauliflower (Brassica oleracea) originated from Europe, spread to other countries, and is cultivated in many parts of the world. This crop is developed from broccoli and is considered a refined and delicate vegetables. It is cultivated for its white and tender head or curd. Cauliflower is a delicious vegetable usually eaten as baked, soups, or salad.

Cauliflower is a cruciferous vegetable that is a good source of protein and vitamin B compared to other leafy vegetables. Cauliflower is free of fat and cholesterol, very low in sodium and calories, and rich in vitamin C and potassium. It is an excellent vegetable for people with diabetes. It also contains fiber to enhance weight loss and digestion, choline essential for learning and memory, and many other important nutrients. It also contains unique plant compounds that may reduce the risk of several diseases, including heart disease and cancer.

Cauliflower is grown under the same conditions required for cabbage. The only difference is that cauliflowers should be transferred to another place after flowers appear. Its central part should be left, and sides of the flowers should be removed to allow growth. Pods are picked and kept over the high and dry place when flowers start maturing under sun heat. After drying, the seeds are removed, separated, and filled in cloth bags.