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 inflorescences of the plants themselves (buds, flowers, stems, etc.). The head of the cauliflower is sometimes called ‘curd’ or ‘white curd’.
This vegetable can be eaten raw or cooked and can be preserved by freezing or pickling. It is low in fat and high in fiber and can be used as a substitute for mashed potatoes for low carbohydrate diets.
Cauliflower Varieties
Cauliflower is usually associated with the white heads that are most often sold in supermarkets but can also be found in colors such as green and orange. There are large-head varieties and mini varieties and using both can add color and dimension to a vegetable plate. Here are some of the popular varieties that can be found to plant in the garden, and new 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 (leaves naturally curl toward 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 for the curds, unusual addition to the garden and culinary plate, 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 can 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.
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 actual plant 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 the inner leaves naturally curling toward the head covering it without 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.
Cooking with Cauliflower
Cauliflower can be served raw or cooked and can easily be preserved. To serve raw, simply rinse under water, drain and break apart the head. By breaking it apart with your hands as opposed to cutting it, 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, healthy options are steaming, sautéing, oven roasting and grilling. The vegetable is also good for tempera vegetables, making gratinées with white sauce and mashing with butter to serve with roast meats.
Recipes using fresh cauliflower:
Roasted Cauliflower and Black Eyed Pea Salad
Curried Cauliflower and Israeli Cous Cous
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