Cauliflower originated from Europe, spread to other countries and at present is cultivated in many parts of the world. In Pakistan, it was grown on 1,697 hectares and its production in 2004-05 was 17,277 tones. This crop is developed from broccoli, and is considered as one of the refined and delicate vegetables and is cultivated for its white and tender head or curd.

The curds are short and thick parts of the flower buds. Cauliflower when utilized green is a good source of protein and vitamin B, as compared to other leafy vegetables. Cauliflower is free of fat and cholesterol and very low in sodium and calories and rich in vitamin C, potassium and fiber. It is an excellent vegetable for diabetics.

Cauliflower is beneficial for human health as it reduces risk of cancer, particularly of the colon, rectum and stomach. It also serves as a good source of vitamin B5, B6, manganese and omega-3 fatty acids. This profile includes full of nutrients, including carbohydrates, sugar, soluble and insoluble fiber, sodium, vitamins, minerals, fatty acids, amino acids etc. Cauliflower is a delicious vegetable and is usually eaten as baked, soups or salad.

Cauliflower is grown under the same conditions required for cabbage. The only difference is that cauliflowers should be transferred to another place after flowers appear. Its central part should be left and sides of the flowers should be removed to allow growth. When flowers start maturing, pods are picked and kept over high and dry place under sun heat. The seeds are removed, separated and filled in cloth bags after drying.