Cauliflower is a versatile vegetable with significant nutritional value, but its seasonal nature and short shelf life pose challenges for farmers and consumers. This paper explores the various methods of processing cauliflower and the development of value-added products to enhance its usability and marketability. Techniques such as dehydration, freezing, canning, pickling, and fermentation are examined, along with the creation of products like cauliflower rice, flour, snacks, and ready-to-eat meals. The study emphasizes the economic and nutritional benefits of these methods and products, aiming to reduce post-harvest losses and increase the income of cauliflower farmers.