When blanching cauliflower, you need to put the cauliflower in hot water, because the blanching time will be shorter, and can reduce the loss of nutrients in the process of blanching cauliflower, but also make the color of the cauliflower more bright green.

Cauliflower is rich in dietary fiber, protein, vitamins, fat, carbohydrates and minerals. Among them, the carotene content is 8 times that of cabbage, and the content of vitamin B2 is 2 times that of cabbage. The calcium content is high, comparable to that in milk. It is one of the foods that contain the most flavonoids. Contains an antioxidant isothiocyanate compound.