It is an annual herbaceous plant of the cruciferous family. The cauliflower head consists of a large and dense inflorescence, formed by small, closely arranged heads, typically white in color, rarely - purple, green, and orange. Cauliflower contains many organic acids, omega-3 fatty acids, vitamins B, A, C, K, PP, the rare vitamin U, as well as potassium, calcium, sodium, iron, and others. It is a dietary product. Cauliflower can be consumed fresh in salads, used for making soups, fried in butter coated in breadcrumbs, eggs, or batter, baked with other vegetables, cheese and spices, stewed. Cauliflower is served as a side dish with meat, poultry, fish, it is used to prepare casseroles, smoothies, added to vegetable juices, used as decoration for other dishes. It can be salted and marinated. The average weight of one cauliflower is 700 grams.