First break open the cauliflower, soak it in light salt water for a period of time, and then take it out. Basically, the little bugs on the cauliflower will be killed by the light salt water.

Cauliflower (scientific name: Brassica oleracea L. var. botrytis L.), also known as cauliflower, cauliflower, broccoli, cabbage, cauliflower, broccoli, and brussels sprouts.

It is a cruciferous vegetable, an annual plant, and a variant of cabbage like broccoli and cabbage. The head of cauliflower is a white inflorescence, similar to the head of broccoli.

Cauliflower is rich in vitamin B complex and C. These ingredients are water-soluble and are easily dissolved and lost by heat. Therefore, boiled cauliflower is not suitable for high-temperature cooking or boiling.

It is native to the Mediterranean coast and was introduced to China during the Guangxu period of the Qing Dynasty in the early 19th century.

The product organ is a curd composed of white, shortened and tender flower buds, flower branches, flower rachis, etc. It is a kind of flower ball with low crude fiber content, fresh quality, rich nutrition and delicious flavor. Vegetables that people like to eat.

The nutrition and functions of white cauliflower and green cauliflower are basically the same. Green cauliflower has a higher carotene content than white cauliflower.

Cauliflower prefers cold weather and is a semi-cold-tolerant vegetable. Its heat and cold tolerance are not as good as those of cabbage. It is neither resistant to high temperatures, droughts, nor frost.

The suitable temperature for growth is relatively narrow, and the requirements for environmental conditions in cultivation are relatively strict. This is mainly determined by the botanical characteristics of cauliflower. Because the product organ of cauliflower is a curd composed of shortened flower branches, flower rachis, flower buds, etc., the curd is both a reproductive organ and a nutrient storage organ.