Cauliflower is a cool-season vegetable valued for its compact, creamy-white curd made up of tightly clustered flower buds surrounded by broad green leaves. The plant grows as a sturdy rosette, with thick stems and large leaves that naturally wrap around and protect the developing head. In addition to traditional white varieties, cauliflower also comes in purple, green, and orange types.
Thriving in mild, consistent temperatures, cauliflower requires fertile soil and steady care to develop well-formed heads. It is rich in vitamins, fibre, and antioxidants and is widely used in cooking, from roasting and steaming to soups and rice alternatives. With its mild flavour and versatile texture, cauliflower is a staple crop in gardens and kitchens around the world.
Choose the Right Time Cauliflower is a cool-season crop. Sow seeds in spring for summer harvest or mid-summer for autumn harvest. Avoid extreme heat or cold, which can cause poor head formation.
Choose the Right Location Plant in full sun. Use fertile, well-drained soil. Ensure consistent growing conditions.
Sowing Seeds Sow seeds in pots or seed trays about 1 cm (½ inch) deep. Keep soil moist; seedlings appear in 7–10 days. Transplant when seedlings are 10–15 cm (4–6 inches) tall.
Transplanting Space plants 45–60 cm (18–24 inches) apart. Plant firmly and water well.
Watering Water regularly to keep soil evenly moist. Inconsistent watering can cause small or loose heads.
Feeding Feed every 2–3 weeks with a nitrogen-rich fertilizer. Compost or well-rotted manure supports healthy growth.
Blanching (for white varieties) When the head is about the size of a tennis ball, fold outer leaves over it. Secure loosely to protect from sunlight and keep the curd white.
Care and Protection Keep beds weed-free. Protect plants from pests like cabbage white butterflies and aphids using netting.
With steady care and consistent conditions, cauliflower produces firm, high-quality heads for harvest.
When to Harvest Cauliflower is ready when the head (curd) is firm, compact, and well-formed. Heads are usually 15–20 cm (6–8 inches) across. Harvest before the curd starts to loosen or show yellowing.
How to Harvest Use a sharp knife. Cut the stem just below the head. Leave a few outer leaves attached to protect the curd during handling.
Timing Matters Check plants regularly, as heads can mature quickly. Harvest promptly to prevent bolting or flowering.
After Harvest Care Remove damaged outer leaves. Use cauliflower fresh for best flavour and texture. Store in the refrigerator for up to 1 week.
One-Time Harvest Unlike broccoli, cauliflower produces one main head only. Once harvested, remove the plant from the garden.
Harvesting at the right stage ensures tender texture, mild flavour, and high-quality cauliflower.
