Overview
Cauliflower is a sun-loving cool-weather crop grown for their tender, creamy white heads, or ‘curds’, cauliflower is delicious raw, steamed or sautéed. Its mild, sweet flavor is accented by butter, sauces or seasonings. Cauliflower is an excellent source of vitamins C, K, several B vitamins, dietary fiber, and many essential minerals.
Conditions
For soil, use a fertile well-draining potting mix that’s tailored for vegetables. Cauliflower is a cool-weather crop - the best success is with spring and fall crops, and even winter crops where the weather is mild. For the best quality cauliflower heads, provide full sun (6+ hours of direct sunlight) and consistent moisture (don’t let the topsoil become dry to the touch).
Planting
Use our grow calendar tool to find specific dates for your region! Seeds germinate in 10-21 days.
Plant indoors in starter pots or trays ~6-8 weeks before the desired transplant date. Keep soil temperature 75–80°F until germination, then reduce air temperature to about 60°F. Transition outside (harden) for 7 days before outdoor transplant. Space 12" apart for full-sized heads.
Care
Exposure to the sun can cause white cauliflower heads to yellow. To prevent yellowing and promote better head quality in hot weather, cover heads with plant leaves or keep out of direct sun during hottest days.
For best growth, side-dress the plants with a high-nitrogen fertilizer 3-4 weeks after transplanting.
Harvest
Keep an eye on development, harvesting when desired size is obtained but before the curds become loose, or "ricey.". Plants are usually ready to harvest in about 70-80 days after transplanting. Cut the heads off the plant with a large knife. Be sure to leave some of the leaves around the head to keep it protected.
If heads are too small but have already started to open up, they will not improve and should be harvested immediately.
