Cauliflower can be difficult to grow successfully. They need moisture throughout the growing season so spring and autumn heading types are easier to cultivate. Most cultivars are large plants that can be in the ground up to on year. For smaller gardens mini varieties are most suitable.

A wide range of cultivars is available including organic, suited for different growing and producing seasons from early summer to winter. Most heads are white but there are orange, green, and purple varieties.

Ideal Location/Site – Cauliflower do best in an open sunny site with moisture retentive soil. The ideal soil pH is 6.5-8.0. Cauliflower can also be successfully grown in containers and green houses.

Seed to Harvest- Summer and autumn cauliflowers 16 weeks – winter 40 weeks and Mini are about 15 weeks.

Cultivation- Prior to planting apply a medium fertility soil improver, or a low fertility soil improver plus a general organic fertilizer.- or plant after a nitrogen fixing green manure. Cauliflower seed is best sown in cell packs or pots to reduce transplanting. Harden off a transplant as soon as possible about 6 weeks after sowing. Plants should be spaced in rows 18-24in ( 45-60cm) apart.

Potential problems- Clubroot, protect against cabbage root fly, whitefly, and caterpillars with a fine mess cover. Small-deformed heads are usually the result of a check to growth often by transplanting or drought. Boron deficiency coupled with soil that is too acidic can cause curds not to develop properly.

Harvesting- Select tight small curded heads. Curds starting to separate, turn yellow or brown are a sign of over maturity. Mini-cauliflower cultivars will not stay in good condition for long. Cauliflower will stay for up to 3 weeks in refrigeration.

Parts used- Heads or curds

Nutrition- Cauliflower is a good source of vitamin C, B1, B2, B3, B5,B6, K magnesium, folate, potassium, and dietary fiber

Uses- cauliflower can be eaten cooked or raw, and in soups, salads, stews and casseroles