Growing Cauliflower
brassica oleracea var. botrytus botrytus : Brassicaceae / the mustard or cabbage family
| Jan | Feb | Mar | Apr | May | Jun | Jul | Aug | Sep | Oct | Nov | Dec |
|---|---|---|---|---|---|---|---|---|---|---|---|
| S | |||||||||||
| T | T |
(Best months for growing Cauliflower in New Zealand - cool/mountain regions)
- S = Plant undercover in seed trays
- T = Plant out (transplant) seedlings
- Grow in seed trays, and plant out in 4-6 weeks. Sow seed at a depth approximately three times the diameter of the seed. Best planted at soil temperatures between 10°C and 30°C.
- Space plants: 60 - 100 cm apart
- Harvest in 15-22 weeks.
- Compatible with (can grow beside): Dwarf (bush) beans, beets, celery, cucumber, onions, marigold, nasturtium, rhubarb, aromatic herbs (sage, dill, chamomile)
- Avoid growing close to: Climbing (pole) beans, tomato, peppers (chili, capsicum), eggplant (aubergine), strawberry, mustard
Large leafed cabbage-like with a white 'curd' or flower forming in the centre. It can be hard to grow successfully. More frost sensitive than most brassicas, it's also not particularly heat tolerant. They tend to fail if stressed when transplanting.
Watch for cabbage white butterfly. Grow better in cooler temperatures. Not suitable for warm areas. Break a leaf over the head to prevent the curd becoming discoloured.
Culinary hints - cooking and eating Cauliflower
Cauliflower can be eaten raw, steamed, stirfried, grilled, or roasted. Popular grated and steamed/stirfried as a low-carb rice substitute.
Cook briefly and add to curry mix.
Traditionally served with cheese sauce. Add tomato slices for colour.
Toss with oil and spices and roast/grill until browned and delicious!
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