Cauliflower is a sun-loving, cool-season crop to grow in spring and fall. An annual plant in the cabbage family, cauliflower has edible white flesh that is extremely healthy and considered a “superfood.”
This vegetable’s name comes from the Latin words caulis, for cabbage, and floris, for flower. It’s a descendant of wild cabbage! Like its cousin broccoli, the tightly bunched florets of cauliflower are connected by a thick core, often with a few light leaves surrounding it.
Though usually white, cauliflower does come in other colors, including purple, yellow, and orange. No matter the color, the taste is the same: mild, slightly sweet, and a little nutty.
Cauliflower can be a challenge for beginner gardeners because it requires consistently cool temperatures in the 60°Fs. Otherwise, it may prematurely “button”—form small, button-size heads—rather than forming a single, large head.
For more information on how to grow Cauliflower click the following hyperlink to Farmers Almanac Cauliflower.
For other resources please click on Cornell Universities Cauliflower link or click on Gardening Know How's Cauliflower link.
Cauliflower Seeds, Amazing: Description
(Brassica oleracea). If you’ve had trouble growing cauliflower, try this amazing variety. It can be harvested either at the “baby head” size or when fully mature at 10-16 inches. Brilliant white, self-blanching heads are covered by large abundant wrapper leaves that protect them from sun, heat, and cold; easy to grow in the north or south. It keeps well in the field and is heavy-bearing, so pick as needed and prepare for a large harvest. It does well in wet or clay soil too!
Cauliflower Seeds, De Jesi: Description
(Brassica oleracea). Nutty, sweet flavor and incredible fractal patterns in a stunning creamy white color make this a favorite cauliflower in Italy. A beloved heirloom hailing from Jesi, Italy, this mild-flavored variety is perfectly suited to marketing. In Italy, it is called “snail cauliflower” for its funny twirled patterns, and it is a favorite of world-renowned chef Peter Gilmore.
Cauliflower Seeds, Durgesh 41: Description
(Brassica oleracea). A big, beautiful, and seriously vigorous cauliflower from India. Durgesh 41 is super reliable. The tough plants can withstand more heat than other varieties and will produce high-quality heads that have excellent shipping and storage quality. The heavy heads are often tinged in lavender and have an extra-fine flavor. This self-blanching variety is highly recommended for home or market gardening for shipping quality, taste, and reliability.
Cauliflower Seeds, Green Macerata: Description
(Brassica oleracea). A delicious Italian variety with 2-lb, bright apple-green heads that are superb both cooked and raw in salads. The very attractive and vigorous plants are fairly early.
Cauliflower Seeds, Purple of Sicily: Description
(Brassica oleracea). Beautiful, brilliant purple heads weigh 2-3 lbs and are of a fine, sweet flavor. The heads cook to bright green. Insect-resistant, it is also easier to grow than many white varieties, and it is rich in minerals. This colorful heirloom is from select Italian seed, and is our favorite purple cauliflower every year!
Cauliflower Seeds, Rober: Description
(Brassica oleracea). This is one of the most productive and adaptable cauliflower we have ever grown. Rober can produce large, 12-inch heads with tight curds, despite fluctuations in temperature that would ruin many other varieties. We harvested perfect heads in the punishing Missouri early summer. This is a reliable and tasty variety from Poland.
Cauliflower Seeds, Romanesco Italia: Description
(Brassica oleracea). A true and popular Italian heirloom with stunning, apple-green heads that are superbly flavored. Its fractal form is a fascinating logarithmic Fibonacci spiral. This variety is widely grown in northern Italy. A must with many of the finest chefs.
