Cauliflower Growing Guide
Cauliflowers form large-leaved plants with a single head (curd) in the centre, which is an immature flower cluster, harvested while still in tight bud. While traditionally white, varieties also come in orange, green, or purple, including mini versions. Home-grown harvests are versatile, used in soups, curries, cauliflower cheese, 'cauliflower rice', or raw in salads and dips.
This guidance applies to the crop in general. Individual varieties and local conditions can differ.
Planting information
Cauliflower seeds are usually sown indoors but can also be sown outdoors from mid-to-late spring. The main sowing season is March to May, though earlier harvests can be achieved by sowing indoors in January or February, or the previous autumn. Sow several small batches about three weeks apart to spread harvests. For indoor sowing, use modular trays with peat-free seed compost, sow seeds individually about 1.5cm deep, and keep at 12–22°C. Seedlings germinate in about two weeks and are ready for transplanting outdoors in about six weeks. For outdoor sowing in a seedbed, make a shallow drill about 1.5cm deep, sowing seeds thinly 10-15cm apart, with rows at least 15cm apart. For direct sowing in the final position, sow three seeds every 45–70cm (or 15cm for mini caulis) and thin to one plant after germination. Space rows 60-70cm apart. Young cauliflower plants (10–15cm tall, about six weeks old) should be moved to their final growing site after hardening off if raised indoors. Plant them deeply, with the lowest leaves at the soil surface, then backfill, firm in, and water well. Spacing varies by variety: Summer/autumn varieties require 45–60cm between plants and 60cm between rows; Winter/spring varieties need 70cm between plants and 70cm between rows; Mini caulis require 15cm between plants and 15cm between rows. Mini caulis can also be grown in large, deep pots (up to four in a 40cm diameter container) filled with peat-free multi-purpose compost.
Harvesting information
Harvest cauliflowers throughout the year, typically three to six months from sowing to maturity. Harvest as soon as the head is large enough, while still firm and compact. Do not delay, as separating heads will taste bitter. White varieties should be harvested before they turn yellow. Mini cauliflowers are ready at tennis-ball size. To harvest, cut the stem with a knife, taking the head and a few leaves beneath it to protect the curd. Harvesting before full size can help spread out a glut.
Storage information
Cauliflowers are best eaten fresh. They can be stored in a fridge for several days, keeping better with a few leaves intact. Florets can also be blanched then frozen.