Growing Cauliflower - Benefits and Instructions
Benefits of Growing Cauliflower
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Medicinal- Like all cruciferous vegetables, cauliflower is particularly high in glucosinolates and isothiocyanates, two groups of antioxidants that have been shown to slow the growth of cancer cells. Cauliflower is also very high in choline, an essential nutrient that many people are deficient in. Choline is involved in brain development and the production of neurotransmitters that are necessary for a healthy nervous system.
- Nutritional Profile - High in vitamin C, folate, fiber and many B-complex groups of vitamins.
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Use in: Soups, stews, roasted, pickled, fried, riced, mashed.
Growing Instructions
Culture:
Sun Exposure: Full sun, but will tolerate part shade.
Soil: Prepare a rich, loose soil that holds moisture well and has pH level of 6.0-6.5. Cauliflower is a heavy feeder and will also benefit from applications of boron, calcium and magnesium, particularly during the early stages of growth.
Moisture: Cauliflower likes water, so don’t let the soil dry out. This can interrupt the growth of the head. Mulching can help you achieve consistent moisture levels.
Planting: Seeds can be started indoors April for May planting. Transplant after 4-6 weeks. Use a starter fertilizer, soaking the root ball thoroughly prior to transplanting. Direct seed in late spring, as seedlings can tolerate a light frost. Cauliflower can be direct seeded up until mid-late June for a continuous harvest. Soil temperature should be 21-26 degrees C for optimal germination.
Spacing: Plant 1 cauliflower plant per square foot of growing space using Square Foot Gardening Method. Or plant in rows 32-36 inches apart.
Sow seeds: Sow seeds 1⁄4-1⁄2 inches deep.
Harvesting:
As small heads form, break over or tie together some of the tall leaves to protect heads from sunburning. Cauliflower is ready for harvest when heads are firm and still tightly clustered and adequately sized.
Storage/Preparation:
To store fresh cauliflower in the refrigerator, wrap the entire head (core and leaves intact) in a damp clean rag or paper towel. Stored in the crisper section of the fridge, your cauliflower can stay fresh for weeks. Cauliflower freezes and pickles very well.
Companions:
Garlic, onions, shallots, celery, beans, brassicas, spinach, thyme, cucumbers, mint.