Rich in sugar, protein, carotene, vitamin C, yellow cauliflower is the best of the daily vegetarian food, but excessive consumption of fresh yellow cauliflower may lead to poisoning. The pistil of fresh cauliflower contains colchicine, which is non-toxic in itself, but is toxic when oxidized to di-colchicine in the body and absorbed through the gastrointestinal tract. Previous data show that adults who consume more than 100g of fresh cauliflower at one time, containing about 0.1-0.2mg of colchicine, can cause symptoms of poisoning. Patients may show nausea, vomiting, and even diarrhea, abdominal pain, numbness of the limbs, and serious cases need to go to the hospital promptly. Avoid excessive consumption of fresh cauliflower in daily life, the consumption is best controlled within the range of 50g. The pistil and root of cauliflower need to be handled before cooking. Blanch the fresh cauliflower with boiling water, then soak it in water for more than 2h, take it out and wash it with water before stir-frying. Since the toxic components of fresh cauliflower can be weakened and disappear at high temperatures, the above-mentioned consumption methods can effectively destroy the toxic components and ensure safe consumption. In addition, when consuming dried cauliflower, it should also be filtered with water several times to remove the harmful substances left on the surface.