Cauliflower (Brassica oleracea var. botrytis) is a significant winter vegetable within the cole group, renowned for its high nutritional content and excellent taste. This chapter explores modern and scientific production practices aimed at enhancing cauliflower yield, improving quality, and expanding cultivation knowledge. As one of the most important winter vegetables in the cole group, cauliflower holds a vital role in the human diet due to its rich nutritive value and pleasant flavor. The term "cauliflower" originates from the Latin words Caulis (cabbage) and Floris (flower). The edible portion of cauliflower is the white curd, which consists of a closely packed aggregation of abortive flowers that develop on thickened inflorescence stalks. Cauliflower contains 18 diploid chromosomes and is part of the genus Brassica, all species of which contain glucosinolates-compounds that impart a bitter taste and have goitrogenic properties. Globally, China is the largest producer of cauliflower, followed by India. In India, West Bengal leads in production, contributing 1.9 million tonnes annually, which accounts for 21.22% of the nation’s total cauliflower output.