Fresh cauliflower can be treated by blanching, ripening, and water control in order to be non-toxic.

Fresh cauliflower is usually blanched during planting, which removes the colchicine from the fresh cauliflower, which can be eaten at this time. Fresh yellow cauliflower is generally not recommended for consumption if it is not fully mature, at this time it may contain a certain amount of colchicine, so you can ripen the yellow cauliflower by ripening, you can soak the yellow cauliflower in salt water for a period of time before consuming it to increase the effect of ripening.

During the planting of fresh cauliflower, if the water quality is not properly controlled, it may lead to pesticide residues in the cauliflower, which is not recommended for consumption at this time. In addition, when handling fresh yellow cauliflower, it is also important to pay attention to the presence of rot and deterioration on the surface.

Yellow cauliflower buying tips

1, good yellow cauliflower color is light yellow or golden yellow, poor quality yellow cauliflower color is dark yellow or with a little brown. In the selection process, be sure to pay attention to observe the color of the cauliflower, if it is smoked by sulfur cauliflower, the color may become yellowish white, slightly also with a little reddish.

2, high-quality cauliflower emanates the flavor of natural fragrance, poor quality cauliflower will smell a sulfur flavor or smoky flavor, in the selection process can hold up a grasp of cauliflower close to the nose, smell it emanates the flavor.