CAULIFLOWER

Cauliflower –

Harvesting cauliflower –

  • Harvest cauliflower when the heads are firm, compact, and reach a desirable size, typically around 6-12 inches (15-30 cm) in diameter, depending on the variety.

  • Look for heads that are dense and tightly closed without any discoloration or browning of the curds (the edible part).

  • Harvest usually occurs about 7-12 weeks after transplanting seedlings into the garden, depending on the variety and growing conditions.

  • Use a sharp knife to cut the cauliflower head from the plant at the base of the head, leaving a few outer leaves intact to protect the curds.

  • Harvest promptly to prevent heads from becoming overmature, as this can lead to a bitter taste and a less desirable texture.

Storing cauliflower –

  • Fresh Storage: Store fresh cauliflower in the refrigerator, unwashed, in a loosely sealed plastic bag with a paper towel to absorb excess moisture; it will keep for up to a week.

    Long-Term Storage: To save harvested carrots for winter use, prepare them by twisting off the tops and removing excess soil, but don’t wash them. Pack in closed containers or bags for long-term storage. Store at 32°-41° F, 95-100% humidity.

    Alternatively, store your fall carrot crop right in the garden by mulching the bed with several inches of dry leaves or straw!

Cooking with cauliflower –

  1. Roast cauliflower florets with olive oil, garlic, and Parmesan cheese.

  2. Make cauliflower rice as a low-carb alternative to traditional rice.

  3. Blend cooked cauliflower into a creamy soup with vegetable broth and spices.

  4. Prepare cauliflower mash as a healthier substitute for mashed potatoes.

  5. Use cauliflower to make a gluten-free pizza crust.

  6. Add cauliflower florets to stir-fries for added texture and nutrition.