Cauliflower – Brassica Oleracea

The botanical name for cauliflower is Brassica oleracea, and it is related to cabbage, broccoli, and Brussels sprouts. It is an inflorescence vegetable where the part that is eaten is part of the inflorescence of the plant itself (buds, flowers, stems, etc.). The head of the cauliflower is sometimes called the ‘curd’ or ‘white curd’.

Cauliflower is eaten raw, cooked, and is preserved by freezing or pickling. It is low in fat and high in fiber, and is used as a low-carb mashed potato substitute.

Cauliflower Varieties

Cauliflower is usually associated with white heads, but the heads are also other colors, such as green or orange. For sizing, there are large-head varieties and mini varieties. Here are some of the more popular varieties to try:

• Cheddar — Orange colored. Leave untied for great color development, about 60 to 70 days to maturity.
• Grafitti — Purple colored, about 80 days to maturity.
• Self-Blanche — White, no tying necessary for average heads (the leaves naturally curl toward the head), about 70 days to maturity.
• Snow Crown — White, smooth heads, needs tying, about 60 days to maturity.
• Romanesco Broccoli — Italian variety, sometimes called broccoflower (different from below), green coloring with a spiraled appearance to the curds, about 70 days to maturity.
• Broccoflower — Light green; while the name is for a specific variety marketed, it is also used as a general name for green curd cauliflower.

Planting Cauliflower

Cauliflower is known to be temperamental, tricky, and hard to grow. Knowing what the plant likes will make a successful planting in the garden. Cauliflower likes cooler weather, but is sensitive to freezes. Any kind of stress on the plant, like dry periods, hot weather, or overcrowding can lead to ‘buttoning,’ or premature heading. Stress can also lead to the plant not producing a head at all.

Start the seeds indoors about six weeks before transplanting in the garden. Harden the seedlings off by placing them outdoors in a shady spot away from direct sun a week before the actual planting date to get the tiny plants used to the outside weather temperature. This lessens the shock to the seedlings.

Plant them about 18 inches to two feet apart in rows that are about three feet apart to allow for growth. Most cauliflower varieties require blanching, where the outer leaves are tied to protect the curds from the sun, which should be started when the heads are young. Self blanching varieties are those that have inner leaves naturally curling toward the head, so it naturally covers the cauliflower head without manual tying.

Harvest and Storage

Depending on the variety, cauliflower is ready to harvest when the curds are firm and developed, and without discoloration or large separation between the curds. To remove the head from the plant, cut at the base leaving several inner leaves attached to cover and help protect the head after picking. Cover loosely and place in the produce section of the refrigerator. Wash before using. Cauliflower generally keeps for several days after harvest.

Cooking with Cauliflower

Serve cauliflower raw or cooked. To serve raw, simply rinse under water, drain, and break the head apart. Break it apart with your hands (instead of cutting the head up with a knife) so the curds will mostly stay intact without crumbing.
Cauliflower has great flavor and texture when cooked properly, but has a reputation of being bitter and mushy when it is overcooked. When cooking cauliflower, try steaming, sautéing, oven roasting, and grilling. The vegetable is also good for tempera vegetables, making gratinées with a white sauce, and mashing with butter to serve instead of mashed potatoes.