Cauliflower, the Cloud within the Greens

HISTORY

Cauliflower's exact origins have been heavily debated among experts, and the two main centers of origin are hypothesized to be the Middle East, likely Syria, or the Mediterranean, specifically Cyprus. Cauliflower is a descendant of a wild cabbage variety that is native to coastal regions of the Mediterranean and was widely spread across the Mediterranean and the Middle East in ancient times. The first record of Cauliflower was mentioned in texts from Arab botanists in the 12th and 13th centuries. Over time, Cauliflower was domesticated and introduced throughout Europe, and by the 15th century, Italy was commercially cultivating the species for culinary use. Cauliflower was brought to England and France in the early 17th century, and England later spread the plant to the United States in the late 17th century and India in the 19th century. Today Cauliflower is extensively bred and cultivated worldwide, and there are four major groups within the species, consisting of Italian, Asian, Northwestern European biennials, and Northern European annuals. China and India are the largest producers of Cauliflower, and in Europe, the vegetable is cultivated in Italy, France, and Spain. Within the United States, California is the top growing state, followed by Arizona and New York. Cauliflower is also grown on a smaller scale worldwide and can be found fresh or frozen in local markets, farmer’s markets, supermarkets, and specialty grocers.

USES

Cauliflower has a neutral flavor well suited to raw and cooked applications, including steaming, blanching, roasting, sautéing, baking, grilling, and frying. The cruciferous vegetable can be used whole, sliced, chopped, crumbled, or pureed. When used whole, the Cauliflower’s head can be roasted and served as a centerpiece dish, or it can be sliced into thicker pieces and paired with toppings, sauces, and spices as a savory meat replacement. Cauliflower can also be divided into smaller parts, and the florets can be tossed into salads, displayed on appetizer plates with creamy dips, stir-fried with other vegetables, baked into casseroles and gratins, or steamed and served as a simple side dish. Beyond cutting the heads into florets, Cauliflower can be crumbled and incorporated as a simple carb substitute for rice, pasta, and other grains, or it can be mixed with binding ingredients to make pizza crust. It can also be pureed and blended into soups, curries, and sauces, used as a thickener in smoothies, baked goods, and puddings, cooked and mashed, or pickled for extended use. In addition to the heads, Cauliflower leaves are also edible and can be tossed into soups, stir-fried, or sauteed with other vegetables. Cauliflower pairs well with spices such as saffron, curry, cardamom, and cumin, meats such as poultry, beef, and turkey, tofu, legumes, mushrooms, asparagus, red peppers, pumpkins, tomatoes, lemons, and olives. Whole Cauliflower heads can be loosely wrapped in plastic and stored in the refrigerator for 4 to 7 days. Individual florets can be stored for up to 4 days when kept in a sealed container in the fridge or blanched and frozen for extended use.

Here are 35 recipes for cauliflower.

PRESERVATION

Cauliflower can be pickled or frozen.

GROWING

SEASON
Cauliflower is a cool season vegetable. It can be planted from transplants obtained from the nursery, or can be directly seeded and thinned to allow for the plant to develop. A few planted close together is ok, but too many seedlings crowded together may prevent plants from Producing larger flower bud (the part we know as “broccoli).

SOIL & NUTRITION
cauliflower is grown in amended garden soil. This plant is a heavier feeder compared to some of the other cole crops—and it makes sense if you realize that you aren’t just growing plants for the greens, but for the flower buds. But they’re still not as food-needy as man of the warm season crops are. An occasional feeding with a general purpose food is ideal.

TEMPERATURE & SUN EXPOSURE
Plant in full to part sun, make sure to avoid reflected heat or too much shade. Most of the time, plants are fine with our winter cold snaps. Temperatures below 25 are said to damage plants, but those temperatures must be sustained for some period of time, which is not how our cold snaps work in our region. Many people wrap the developing buds with outer leaves to preserve their tenderness.

WATER
Moderate but steady water is preferred for cauliflower.

HARVESTING
Cauliflower does not usually develop side shoots, therefore most people will dig up the whole plant after harvesting the heads. Don’t forget that the foliage is edible and quite delicious raw or cooked.

WILDLIFE
As with most of our domestic crops, most mammals and even sometimes birds may nibble on plants. Warmer weather will encourage more activity from organisms people generally call “cutworms”. Cutworms aren’t worms at all, but Noctuid moth larvae. They hide in the soil and come out at night. Often people blame other organisms like grasshoppers for the holes they produce.

INVASIVENESS
Cauliflower has shown no evidence of escaping cultivation in our region.

SELECTED VARIETIES

There are many, many varieties of white, yellow/orange, purple, and green cauliflower. Here are just a few.

Amazing Big, vigorous, uniform plants produce brilliant white, deeply domed heads. Ample wrapping leaves provide shielding from sun and cold.

Snowball Compact plants of spiraled, light blue leaves cradle tightly wrapped domed heads. The inner wrapper leaves provide excellent protection from autumn's rains while blanching the heavy, dense crowns.

Cheddar This beautiful, early, orange cauliflower holds well in the field. It becomes an even brighter orange when lightly cooked.

Clementine Electric orange, this vibrant cauliflower is even brighter than its namesake. Clementine’s 6 inch heads shine like spotlights in the garden, and they produce earlier in the season than Flame Star.

Flame Star Dense heads are light orange inside and have a smooth, juicy, creamy flavor with no bitterness or spice. It shows improved heading ability and excellent heat tolerance.

Lavender Attractive, bright purple florets make Lavender a great choice for dipping platters. Stems are a beautiful medium-purple in fall, paler in spring.

Depurple Alluring lilac florets topping creamy stems. Maintaining its color in cooking, DePurple makes a presentational impact on the table. Big, robust plants have a squat, slightly open habit and produce 7 inch, dense, domed heads. More reliable under various conditions than other purple cauliflowers.

Purple of Sicily Heirloom quality, exceptional flavor, super nutrition, insect resistance and astounding color all in one cauliflower. Big 2-3 pound heads are brilliant purple in the garden or on the fresh veggie platter, changing to a striking green when cooked. The curds are loaded with minerals and have a sweet, delicious, refined flavor. Its natural insect resistance means healthier plants and better success in the garden.

Green Macerata 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.