Cauliflower

Cauliflower is a cool-season brassica grown for its dense head of undeveloped flower buds — the curd — which is typically white but can also appear green, orange, or purple depending on variety. It is one of the more demanding members of the Brassica oleracea family, requiring steady moisture, fertile soil, and careful temperature management to form tight, well-blanched heads. Plants are vigorous and upright, reaching around 50 cm in height, and perform best when started indoors and transplanted into warm, settled conditions.

Growing

Start seeds indoors in trays at around 21–23 °C, sowing 1 cm deep, 4–6 weeks before the intended transplant date. Germination takes 4–7 days. After emergence, move seedlings to a bright, cool, and well-ventilated spot — never below 14 °C for extended periods, as low temperatures significantly increase the risk of premature bolting. Harden off gradually before transplanting outdoors once frost risk has passed. Space plants 40–50 cm apart in rows 50–60 cm apart. Avoid planting into cold soil, which can cause discolouration of the curd.

Care

Water consistently and deeply — cauliflower does not tolerate drought or waterlogging. Feed with a nitrogen-rich fertiliser during early vegetative growth, then switch to a balanced fertiliser as the curd begins to form. Many modern varieties are self-wrapping or partially self-blanching; if not, tie outer leaves loosely over the curd when it reaches 5–7 cm across to protect colour and tenderness. Watch for cabbage root fly, clubroot, and caterpillars; use fine mesh netting as a physical barrier.

Harvest

Harvest when the curd is firm, dense, and tightly closed — typically 72–85 days from transplant depending on variety. The surface should be smooth and compact, with no separation or loosening of the florets. Cut the head cleanly with a sharp knife, leaving a few outer leaves attached. Most varieties hold their peak quality for about 14 days on the plant before the curd begins to open and lose quality.

In the kitchen

Cauliflower is versatile raw or cooked. Eat florets raw with dips or in salads where they provide a mild, slightly sweet crunch. Roast at high heat until caramelised, steam until just tender, or boil briefly and mash. It absorbs bold spices well — use it in curries, stir-fries, or gratins. Romanesco varieties have a nuttier flavour and work beautifully roasted whole.

Storing

Unwashed heads keep for up to 2 weeks in the refrigerator wrapped loosely in a damp cloth or perforated bag. For longer storage, blanch florets for 3 minutes, cool rapidly in ice water, drain well, and freeze for up to 12 months. Pickled cauliflower florets keep for several months in sterilised jars in a cool, dark cupboard.