Cauliflower blanched or not blanched is possible, blanching can make the cauliflower quickly flavored and fried, not blanched just need to fry a little longer.

Native to the Mediterranean coast, it was introduced to China in the 19th century. Initially, it was planted only in Shanghai and Tianjin, specializing in the needs of western cuisine restaurants, and was considered a very nutritious vegetable. Subsequently, due to successful cultivation, it was gradually spread to various places and became an unusual edible vegetable, so it is widely distributed throughout China.

In 1961, 51 countries around the world planted cauliflower, with an area of 235,000 hectares, and by 2005, the area of cauliflower planted in China had reached 353,000 hectares, ranking the first in the world, and cauliflower is mainly distributed in India, Italy, France, Britain, the United States, Spain, Germany, Bangladesh and other countries.

Expanded:

Cauliflower has a well-developed root system, strong regeneration ability, and is suitable for seedling transplanting.

Below 0 ℃ is susceptible to frost damage, 25 ℃ above the formation of flower bulbs difficult. Leaf cluster growth and flowering requires warmth, the appropriate temperature 20-25 ℃. Flower bulb formation to go through a low-temperature vernalization stage.

Cauliflower is not strict requirements for light conditions, while the water requirements are more stringent, neither waterlogging nor drought tolerance. Strong adaptability to the soil, but with high organic matter, deep soil layer of sandy loam soil is best. The suitable soil pH is 5.5-6.6. Salt tolerance is strong, in the salt amount of 0.3%-0.5% of the soil can still grow normally.