Due to its delicate cell structure, cauliflower is the most digestible cabbage vegetable and a popular diet food.
As a result of its considerable vitamin- and mineral content, it is of considerable value for healthy nutrition and can be used in a variety of ways in the kitchen. The extremely compressed and fleshy thickened branches and buds of the inflorescence are used by this type of vegetable. Harvestable cauliflower is available in the garden from late May to around mid-November, if you include cultivation under glass and foil.