Cauliflower

Brassica oleracea var. botrytis

Characteristics

Cauliflower (Brassica oleracea var. botrytis) is a member of the cabbage family, known for its edible white head, called a “curd,” which is actually a cluster of immature flower buds. It’s a versatile vegetable, often used in roasting, mashing, or even as a low-carb substitute in dishes like cauliflower rice or pizza crust.  The curd is surrounded by thick green leaves that protect it from sunlight, which can cause discoloration.  It has a mild, slightly nutty flavor that becomes sweeter when roasted or cooked.  Cauliflower is an excellent source of vitamins C and K, folate, and fiber.  It is also low in calories and carbohydrates, making it a popular choice for low-carb diets.  Cauliflower is a cool-season crop that prefers consistent, cool temperatures. It is sensitive to both frost and excessive heat.

Culture

• Soil: Prefers rich, well-drained soil with a pH between 6.0 and 7.0. Amend the soil with plenty of compost or aged manure to improve fertility and drainage.
• Fertilizer: A balanced fertilizer or a nitrogen-rich amendment is recommended at planting.  Apply a balanced fertilizer every few weeks or top-dress with compost during the growing season.
• Watering: Consistent moisture is needed to develop properly. Water regularly, aiming for about 1-1.5 inches of water per week
• Mulch: Mulch around the plants to help retain soil moisture and keep the roots cool.
• Blanching (Protecting the Head): Cauliflower heads can turn yellow or brown if exposed to too much sunlight. To prevent this, blanch the heads by tying the outer leaves over the developing curd when it’s about 2-3 inches in diameter. This keeps the curd white and protects it from sunlight and heat. Some varieties are self-blanching, meaning the leaves naturally cover the curd, eliminating the need for manual blanching.

Pest & Disease Management

• Cabbage Worms: Use row covers to protect plants from cabbage worms, or apply Bt (Bacillus thuringiensis) to control infestations.
• Aphids: These pests can gather on the leaves and curd. Use insecticidal soap or a strong stream of water to dislodge them.
• Clubroot: A soil-borne disease that affects brassicas. To prevent clubroot, rotate crops and ensure the soil is slightly alkaline by adding lime if needed.
• Downy Mildew: Ensure good air circulation and avoid overhead watering to prevent fungal diseases like downy mildew.

Tips for Growth / Harvest

Harvesting:  Cauliflower is ready to harvest when the heads are firm, compact, and about 6-8 inches in diameter.  Cut the head from the plant with a sharp knife, leaving some of the outer leaves attached to protect the head. Harvest the head before it starts to separate or discolor, as this is a sign that it is overmature. After harvesting, smaller side shoots may develop, although they are usually not as large or compact as the main head.

Good Companions: Cauliflower grows well with beets, onions, spinach, celery, and herbs like dill and sage. Bad Companions: Avoid planting near strawberries and tomatoes, as they may compete for similar nutrients or attract pests that affect cauliflower.