It was cultivated as early as the pre-Christian era in the Middle East, from where it reached Italy and sometime in the 16th century spread to Central Europe. In our country, it began to be grown in the Elbe region sometime in the mid-18th century. It belongs to the brassica vegetables, is easily digestible, but unfortunately causes flatulence. Its great advantage is that it contains a lot of calcium. It is a low-calorie food.

It has a high content of folic acid and vitamin B12, which support haematopoiesis. It is also rich in vitamin C, nicotinic acid, and trace elements such as zinc, copper, iodine, and fluorine. It drains excess fluid, helps in the formation of high-quality intestinal mucosa, strengthens the immune system, and supports the reduction of blood pressure.

Cauliflower has a neutral to refreshing nature and a sweet taste. Therefore, it is very suitable for a summer menu. To prevent flatulence, add nutmeg or mace to the cauliflower when cooking. It moistens the intestines, nourishes lung fluids, cools heat, and is suitable for constipation.