Cauliflower: Worth the Extra Attention

Many gardeners shy away from cauliflower, fearing it's finicky or only for experts. While it is trickier than other cole crops, following a few key practices yields tender, mild-flavored heads of this delicious vegetable.

About This Plant

Unlike broccoli, cauliflower produces only one head per plant, called the "curd." Most varieties require blanching (covering the head with leaves) for the best white color and flavor, though some develop orange, green, or purple heads that don't need blanching and are easier to grow. Stresses—temperature extremes, water fluctuations, or nutrient deficiencies—lead to poorly formed heads, so optimal growing conditions are crucial.

Popular varieties include 'Snow Crown' and 'Early Snowball' (50–60 days, white, self-blanching, heat-tolerant) and 'Purple Head' (80–85 days, no blanching needed, turns green when cooked, great for freezing or pickling).

Site Selection

Choose a spot in full sun with rich soil and a pH between 6.5 and 7.0. Prepare the bed by loosening soil to 12–15 inches and mixing in a 2- to 4-inch layer of compost.

Planting Instructions

Spring crop: Start seeds indoors 5–6 weeks before the last expected spring frost; transplant hardened-off seedlings 2 weeks before the last frost date. Fall crop: Start seeds about 75 days before the first expected fall frost, hardening them off before transplanting. Ideal daytime temperatures are in the 60s°F, making fall the easiest season for success in many regions. In mild winter areas (Zones 8–10), cauliflower can be grown for winter harvest.

Sow seeds ¼-inch deep in peat pots. Set seedlings 18–24 inches apart in the garden.

Care

Mulch to keep soil consistently moist. Use floating row covers to exclude pests like cabbage loopers, cabbageworms, and flea beetles. Contact your extension office for other controls.

When developing heads are about egg-sized, begin blanching by gathering leaves loosely over the head and securing with a rubber band or twist tie. Leave room for the head to expand. This also offers some frost protection for fall crops.

Harvesting

Harvest heads when 6 inches or more across (some varieties grow larger), but before curds begin to separate—usually 1–2 weeks after heads form. Cut at the base with a 1–2 inch stem. Store in a plastic bag in the refrigerator for a couple of weeks, though flavor and nutrients are best soon after harvest. Cauliflower also freezes well.