There are few vegetables that cause gardeners more consternation than growing cauliflower. Beginning with planting this vegetable and all the way through its burial in a blanket of cheese sauce growing it is not for the faint of heart. Danger seems to be lurking around every corner during the growing season and even when you finally get it into the kitchen there is still the potential for disaster. However, gardeners generally don’t give up easily (or we are just gluttons for punishment!) and we’re going to help you take on the challenge that is growing Cauliflower.
Cauliflower is a member of the brassica family of plants which include well-known vegetables such as Cabbage and Broccoli. Brassica’s are interesting as almost every part of some member of the group has been cultivated as a food source. It starts with mustard seeds and progresses to root vegetables such as Rutabaga and Turnips. The stems of Kohlrabi are edible and we’re all familiar with the leafy members of the group including the aforementioned Cabbage as well as Collard greens. Brussel Sprouts are actually flower buds and Broccoli and Cauliflower are actually edible flowers. Brassicas are known for their health benefits and Cauliflower is no exception. It is loaded with fiber, a great source of vitamin c and studies show that it has cancer prevention characteristics.
Similar to other Brassica’s Cauliflower requires nutrient rich soil. It can be planted in early September for a fall crop or in the spring about 2 to 4 weeks before the final frost occurs in your area. It prefers daytime temperatures that are consistently in the 60’s and fluctuations in temperature can have an impact on the quality and quantity of your harvest. If you are growing it from seed you should plant it about a ½ inch deep with 18 inches of space between the plants and in a location that receives at least 6 hours of sunlight.
Cauliflower is susceptible to diseases such as powdery mildew and it is a favorite of pests including aphids and the cabbage looper. Good housekeeping and regular inspection of the plants is the best way to prevent these problems. It usually takes 75 to 85 days for the flower head also known as a curd to mature. When the curd reaches a size similar to that of an egg you will need to start the blanching process. Blanching involves reducing the exposure of the curd to sunlight and it is what gives Cauliflower its white color.
While blanching is not necessary it does impact the taste of the curd and failure to blanch will cause the curd to have a strong bitter flavor. The blanching process is rather simple. You take the outer leaves and pull them up around the curd and then tie the leaves together with a rubber band or twine so that the curd is no longer visible. It is usually best to tie the leaves up during the day when it is dry. If you tie the leaves up when they are damp it will trap moisture which can lead to fungus problems and a loss of the curd. During the fall the blanching process can take 2 to 3 weeks to complete but in the spring, due to warmer temperatures, it can occur in less than a week.
Cauliflower usually develops one curd per plant although they sometimes will develop smaller curds on side shoots that can sprout after removing the primary curd from the plant. Now that you have harvested the curd you’ll want to make sure you consume it in 3 to 5 days. It can lose nutrients and turn bitter tasting if you wait too long to eat it. It can be eaten raw in salads or cooked by boiling, steaming or frying it but don’t stray too far from the stove when you cook it as letting it cook too long can result in a mushy mess.
So, if you are up to the challenge why not try growing Cauliflower in your vegetable garden this fall!
