Cauliflower, also known as cauliflower, cauliflower or cauliflower, is an annual plant of the Brassicaceae family, also known as cauliflower, broccoli, cabbage, cauliflower and cabbage. It is native to the east coast of the Mediterranean and was introduced to China during the Guangxu period of the Qing Dynasty in the early 19th century. Cauliflower is a very popular vegetable that is delicious, nutritious and has high medicinal value. It is very rich in vitamin C and has anti-cancer effects. The average nutritional value and disease prevention effect far exceed that of other vegetables. Nori cauliflower is rich in dietary fiber, protein, vitamins, fats, carbohydrates and minerals. The carotene content is 8 times that of Chinese cabbage, and the vitamin B2 content is 2 times that of Chinese cabbage. The calcium content is very high, comparable to milk. It is one of the foods with the most flavonoids. A compound containing the antioxidant isothiocyanate. Therefore, the edible value and health care functions of cauliflower are very high.