Cauliflower

cauliflower plants This cool-season vegetable is closely related to broccoli and cabbage. However, cauliflower is more difficult to grow in Kansas because it takes longer to develop and is neither as cold-hardy nor as heat-tolerant. It may not develop heads or may produce poor-quality heads under stressful conditions. Select an early maturing variety with good heat tolerance for best success. Many gardeners prefer self-blanching varieties. Self-blanching cauliflower is a variety of cauliflower that has leaves that curl around the head to protect the white curds from the sun. This process gives the cauliflower its smooth texture and delicate flavor. There are also green, orange, and purple varieties available, but many are not early maturing enough to perform reliably in Kansas. The cauliflower "head" is a cluster of immature flower buds. Para información en español, visite este sitio web.

How to Grow

Select an early maturing variety with good heat tolerance for best success. Self-blanching varieties are preferred by many gardeners. There are also green, orange, and purple varieties available, but many are not early maturing enough to perform reliably in Kansas. Set transplants in late March to mid-April for a spring crop or in late July to early August for a fall crop. If starting your own transplants, start seeds indoors 4 to 6 weeks before the desired transplanting date. Heads will not develop if planting occurs too late. Space plants 1½ to 2 feet apart. The plant is larger than cabbage or broccoli and needs more space. Planting too close will reduce head size.

Harvest and Storage

cauliflower head Early-season cauliflower cultivars mature approximately 50-60 days after planting. Late-season cultivars mature in 70-80 days. Cut heads when they are fully formed but before they are over mature, as indicated by an opening up or a rough spiny appearance of the curds. This condition — called riciness — indicates that the head will be strong flavored and tough. In cool conditions, a slight purplish color may prevail in the heads and is normal. Some varieties also may produce a few leaves that will protrude through the head. Cauliflower will not produce side shoots after the head is cut. Store cauliflower in a cold, moist location for 2 to 3 weeks.

Cauliflower can be frozen to extend the shelf life. For information on freezing cauliflower check out this Preserve it Fresh, Preserve it Safe publication.

Recipes

Cauliflower is one of the more versatile of the cole crops and can be eaten raw, roasted, steamed or even microwaved. It can be incorporated in soups, as a pizza crust, or as a substitute for rice. If you haven't liked cauliflower in the past you might try one of these recipes below.

Cauliflower Rice

Ingredients	Directions
Cooking spray 1 head cauliflower ¼ tsp salt ¼ tsp black pepper ¼ cup chopped, fresh parsley or 2 teaspoons dried parsley	Cut the cauliflower into florets. Add cauliflower in batches into the food processor (or blender) and gently pulse until cauliflower becomes the texture of rice. Be careful not to over-pulse. Coat a large skillet with cooking spray and add cauliflower, salt, and pepper. Sauté over medium heat for 5 minutes until cauliflower is tender, stirring occasionally. Top with chopped parsley.

Recipe source: Ohio State University Extension

Cauliflower and Cheese Soup

Ingredients

Directions

1 Tbs olive oil

1 ½ cups chopped onion

1 clove garlic, chopped fine

2 medium-large potatoes, peeled and diced

1 large cauliflower, cut or broken into florets (put aside 2 cups)

1 medium carrot, peeled and chopped

1 ½ tsp salt

4 cups water or broth

1 cup grated sharp cheddar cheese (plus extra for garnish)

¾ cup low fat milk

Salt and pepper to taste

¼ cup sliced green onions

Place oil in a large saucepan, and turn heat to medium-high. When pan is hot, add the onions and garlic.
Cook, stirring occasionally, until onions and garlic are lightly browned and tender.
Add the potatoes, cauliflower (except the 2 cups reserved), carrot, salt and water.
Bring to a boil, and simmer until vegetables are very tender.
Puree in a blender or food processor (or mash with a potato masher if you prefer a chunkier soup) and transfer back to pan.
Break reserved cauliflower into small pieces and steam or microwave just until tender.
Add cauliflower, cheese and milk to the soup. Heat gently over low heat just until heated, stirring frequently.
Add salt and pepper to taste. Serve immediately.
Top with a little grated cheese and sliced green onions.

Recipe source: Utah State University Extension

Chopped Cauliflower Salad

Ingredients	Directions
5 Tbs reduced-fat mayonnaise 2 Tbs cider vinegar 2 green onions, finely chopped ½ tsp caraway seeds (optional) ¼ tsp freshly ground pepper 3 cups chopped cauliflower (about ½ large head) 2 cups chopped romaine lettuce 1 tart-sweet red apple (such as a Jonathan)	Whisk mayonnaise, vinegar, onions, caraway seeds and pepper in a large bowl until smooth. Add cauliflower, romaine and apple; toss to coat. Serve immediately, or allow flavors to mingle for a few hours or overnight.

Recipe source: Utah State University Extension

Garlic Parmesan Roasted Cauliflower

Ingredients	Directions
Cooking spray 2 Tbs oil 1/4 cup grated Parmesan cheese 1 tsp garlic powder 1 medium cauliflower (chopped) or bag of chopped cauliflower	Preheat oven to 400 degrees F. Line baking sheet with foil. Spray foil with cooking spray. In bowl, mix oil, Parmesan cheese, and garlic powder. Add cauliflower and stir until coated. Pour coated cauliflower onto the baking sheet. Spread in single layer. Bake 25 minutes.

Recipe source: Alabama A&M and Auburn University Extension