Packed with rich nutrients, cauliflower or cabbage flower is one of the commonly used flower-vegetable. The flower heads contain numerous health-benefiting photo-nutrients such as indole-3-carbinol, ., that help prevent prostate, ovarian and cervical cancers. Botanically, it is a member of the cruciferous or Brassicaceae family.
It has got a similar nutritional and phytochemistry profile with broccoli and cabbage. Several cultivars exist other than the common snow-white variety, including green, orange, purple, and romanesco heads. You can eat cauliflower raw, steamed, stir-fried, or cooked in casseroles. Lifecycle: annual, Biennial grown as an annual.
Make sure that the plants have uninterrupted growth
Any interruption can cause the plants to develop a head prematurely or ruin the edible part completely
Cauliflower requires consistent soil moisture
They need 1 to 1
5 inches of water each week; with normal rainfall, this usually requires supplement watering
For best growth, side-dress the plants with a nitrogen fertilizer
Note that the cauliflower will start out as a loose head and it takes time for the head to form
Many varieties take at least 75 to 85 days from transplant
Be patient
When the curd (the white head) is about 2 to 3 inches in diameter, tie the outer leaves together over the head with a rubber band, tape, or twine
This is called blanching, and it protects the head from the sun and helps you get that pretty white color
The plants are usually ready for harvest 7 to 12 days after blanching
Cauliflower Care
Most cauliflower varieties require about 2 months to mature, although some are a little quicker and others can take up to 3 months
Since they will not form heads in warm weather and can only handle a light frost, be sure to choose a variety that will have enough time to mature in your climate
That means a fast-maturing variety if your spring or fall is short
Longer maturing varieties are good choices for gardeners with mild or late winters
Sunlight
Full sun Can tolerate light shade but will slow maturity. Light shade can be beneficial in warm weather.
Watering
Cauliflower needs consistent moisture and plenty of water. Without sufficient water, the heads turn bitter.
Soil
Requires well-drained soil, Prefers well-drained, fertile soil high in organic matter, pH 6.0 to 7.5. Can tolerate slightly alkaline soil. Needs plentiful, consistent moisture.
Temperature
18 to 30 °C
Fertilizer
Since cauliflower takes so long to mature, some supplemental feeding will be necessary. Feed every 2 – 4 weeks with an organic fertilizer like kelp and fish emulsion.
Harvest Season
When the heads are compact, white, and firm, then it is time to harvest them. Ideally, the heads will grow 6 to 8 inches in diameter. Cut the heads off the plant with a large knife. Be sure to leave some of the leaves around the head to keep it protected.
If the heads are too small but have started to open up, they will not improve and should be harvested.
If the cauliflower has a coarse appearance, it is too mature and should be tossed.
If you want to store cauliflower, you can put the head in a plastic bag and store it in the refrigerator. It should last for about a week. For long-term storage, you can also freeze or pickle the heads.
Cauliflower Special Feature
Cauliflower is a cool-season crop and a descendant of the common cabbage.
It is more difficult than its relatives because it does not tolerate the heat or cold as well. For this reason, cauliflower is usually grown commercially.
Cauliflower Uses
Medicinal Use:
It is very low in calories
100 g of the fresh cauliflower head provides only 26 calories
Nevertheless, it comprises several health-benefiting antioxidants and vitamins, in addition, to being very low in fat and containing no cholesterol
Its florets contain about 2 g of dietary fiber per 100 g; providing about 5% of the recommended value
Cauliflower contains several anti-cancer phytochemicals like sulforaphane and plant sterols such as indole-3-carbinol, which appears to function as an anti-estrogen agent
Together these compounds have proven benefits against prostate, breast, cervical, colon, ovarian cancers by virtue of their cancer-cell growth inhibition, cytotoxic effects on cancer cells
Fresh cauliflower is an excellent source of vitamin C; 100 g provides about 48
2 mg or 80% of the daily recommended value
Vitamin-C is a proven antioxidant that helps fight against harmful free radicals, boosts immunity, and prevents infections and cancers
It contains good amounts of many vital B-complex groups of vitamins such as folates, pantothenic acid (vitamin B5), pyridoxine (vitamin B6) and thiamin (vitamin B1), niacin (B3) as well as vitamin K
These vitamins are essential in the sense that the body requires them from external sources to replenish and required for fat, protein, and carbohydrate metabolism
Culinary Use:
The thick, oval leaves have a pronounced mid-rib and veins
The leaves and stem of cauliflower are both edible
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