Yellow cauliflower is a common wild vegetable, which contains a certain amount of substances such as oxalic acid and calcium oxalate, which can easily irritate the gastrointestinal tract and cause discomfort. Therefore, when cooking yellow cauliflower you need to blanch it first to remove substances such as oxalic acid and calcium oxalate from it. The method of blanching is to put the yellow cauliflower into boiling water, blanch it for 1-2 minutes, and then fish it out and drain it for later.

It should be noted that the blanching time should not be too long, otherwise it will affect the flavor and nutritional value of the yellow cauliflower. After blanching, you can add an appropriate amount of salt or other seasonings according to personal taste to cook a delicious yellow cauliflower delicacy.