Cauliflower
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.
- Sunlight: The planting site should also receive at least 6 hours of direct sun each day.
- Temperature: Cole crops are cool-season vegetables that grow best at temperatures between 60° and 70°F and can withstand light frosts without injury.
- Watering: Cauliflower has a shallow root systems and require weekly irrigation if rainfall doesn’t provide one inch of water per week. If possible use soaker hoses or drip irrigation systems to prevent wetting the foliage.
- Soil and Fertilization: Cauliflower performs best in fertile, moist, well-drained soils. An ideal soil pH is between 6 and 7. If a soil test has not been done, apply 1-2 pounds of all-purpose garden fertilizer, such as 10-10-10, per 100 square feet, and incorporate it into the top 4-6 inches of soil before planting. About 3-4 weeks after planting, broadcast a small amount of an all-purpose garden fertilizer in a band along one side of each row.
- Transplanting: Like other cole crops, cauliflower grows best when transplants are planted outdoors rather than planting seeds in the garden. Acclimate the plants to outdoor weather conditions over a couple of weeks.
- Blanching: Cauliflower heads exposed to sunlight are usually cream-colored. If white heads are desired, the developing heads may need to be blanched. Blanching eliminates light penetration to the heads, keeping the heads white. When the heads are two inches across (about the size of a tennis ball), loosely tie the inner leaves over the heads with large rubber bands, cloth strips, or twine. The heads develop rapidly after tying and are generally ready to harvest within 1-2 weeks. Self-blanching cultivars don’t require tying as their inner leaves naturally grow over their heads. Green, purple, or orange cultivars do not require blanching.
- Pests and Diseases: Cabbage worms and other insects are some of the biggest pests of cabbage The easiest way to prevent these insect issues is to use floating row covers over the top of the plants to exclude the pests. Over-fertilization of cabbage plants can increase the severity of aphid infestations. Flea beetles eat small, round holes in the foliage, resulting in “shot hole” damage. Adults are tiny, shiny, black beetles. They possess large hind legs that enable them to jump. Cauliflower plants exposed to stressful growing conditions may form heads prematurely. This development is called buttoning. Stressful conditions that may lead to buttoning include exposure to prolonged periods of temperatures below 50°F, dry conditions, and infertile soils.
Harvest and Storage
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 |
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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
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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)
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Recipe source: Utah State University Extension
Garlic Parmesan Roasted Cauliflower
Ingredients | Directions |
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Recipe source: Alabama A&M and Auburn University Extension