Cauliflower – tender and smooth in flavour
A royal vegetable
Cauliflower originated in Asia and the Mediterranean countries. In the 16th century, it spread across Europe. The plant eventually became a royal favourite. Louis XIV, among others, made sure that cauliflower was available in French greenhouses and on court dinner tables.
In addition to the usual white variety, there are also red, green, yellow and purple cauliflowers. These varieties were forgotten for a while, but have had a cultivation renaissance in recent years.
Propagating cauliflower
In order for the stately heads to have time to develop, the cauliflower must be pre-cultivated. The seeds are sown indoors from mid-March, 4-6 weeks before it’s time for the plants to come out into the country. We usually sow in several rounds to spread out the harvest over the autumn.
Space the seeds about 5 cm apart and cover with about 1 cm of soil. Keep moist during germination. Once the first leaves have appeared, the plants thrive best in bright, cool conditions. But they want at least 15 degrees centigrade. Replant in a larger pot once or twice as they grow. If the plants run away and become gangly, it’s a good idea to plant them a little deeper in the new pot. This will make them more compact. Cauliflowers have delicate root systems, so be careful when handling them.
After 4-6 weeks indoors, it’s time for the cauliflower to come out into the country. Like all cabbages, the plants can withstand a few degrees of frost, but it is best to wait until the frost has more or less passed. The smaller the plants are, the more sensitive they are. Harden them off for a few days by keeping them outside for longer and longer.
Plant the cauliflower about 40 cm apart in sun or partial shade. Press down the soil around each plant to reduce the risk of soil fleas laying eggs. Non-woven fabric is also good for keeping out various pests. As cauliflower plants need little space, a growing tunnel with fibre cloth can be a good option.
Cauliflower likes to grow in nutrient-rich, loose and rich soil. Some good co-cultivation plants are onions, celery, aromatic herbs, marigolds and tagetes. Their scents scare away some of the insect pests that might otherwise attack the cauliflower plants.
With proper care, cauliflower thrives!
For the best harvest, cauliflower needs to be allowed to grow with regular watering and fertilisation. Place grass clippings or other organic material between the plants. This will keep the moisture in the soil, smother the weeds and add extra nutrients as it breaks down.
Like many cabbage plants, cauliflower may need to be protected from deer and hares, for example by using a fibre cloth tunnel. Change the planting site from year to year.
When the flower rosettes form in autumn, fold a couple of cover leaves over the flowers as protection from the sun.
Cauliflower in cooking
Cauliflower can be harvested from September to November. Cut off the heads when they are developed but still cohesive. The whole plant is rich in fibre, vitamins C, K and B6. It has many uses in the kitchen – oven roasted, in soup, stews, gratins and as a raw vegetable.
Cauliflower, finely chopped in a food processor and flavoured with a tasty vinaigrette, can be used instead of rice or pasta. And don’t forget that the leaves and stems are also good for cooking, for example fried with garlic and herbs.
Cauliflower keeps for up to two weeks in the fridge. You can also freeze pre-soaked pieces. Or try pickling, perhaps with sliced peppers for a lovely colour combination.
Author: Johanna Damm
Fact-checked by Erik Hoekstra
Last updated 2022-10-14