Cauliflower may weigh up to 1.5kg when harvested. It generally has a white background with green vegetation. Cauliflower has a comparable structure and nutritional profile to broccoli. Broccoli's green hue comes from chlorophyll, which is absent from cauliflower and has antioxidant benefits. Broccoli also has a higher magnesium content than cauliflower. Cauliflower comes in a variety of colors. Cauliflower comes in a variety of colors, including white, purple, and orange. These hues are natural and vary according on the variety. Cauliflower heads should be solid and florets should be tightly packed. The foliage that is left should be fresh, green, and swollen with moisture. The apple's natural hue, whether purple, creamy white, orange, or green, must have been kept. The appearance of brown dots indicates that the decaying process has begun. The florets' grainy look isn't a concern as long as the florets are securely closed. If they're thrown away, it means the produce was gathered too late. The cauliflower stems are consumed. If necessary, peel them and chop them lengthwise so that they cook at the same time as the heads. To Keep it well you can store it 4 or 5 days in the refrigerator, in the vegetable drawer. Blanch for 3 minutes in boiling water, then cool in cold water in the freezer. Drain well and place in freezer bags.