Cauliflower - garden plant of the week

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December 3, 2:01 PM

by Jerry & Kristy, Seattle Gardening Examiner

 

 

Nutritious, Healthy Cauliflower

Cauliflower is a cruciferous vegetable which is known for its cancer fighting properties. The head remains white because the heavy green leaves that surround it protect the flower buds (head) from the sunlight, not allowing chlorophyll to develop.

Preparation:
Cauliflower can be eaten raw or cooked, although the stalks are too tough to eat. Cauliflower can be eaten raw (but is less bitter when cooked), or blanched, steamed, baked, stir-fried, broiled, microwaved or roasted.

Note: To keep cauliflower white while cooking, add a Tablespoon of milk or lemon juice to the water.

Growing Tip:
Cauliflower is a cool season crop and more sensitive to the cold than one would suspect. It needs to be started early enough that it has time to mature before the summer heat but not too early as it may not survive the cold.  This can sometimes be hard to achieve. We started with 9 plants this year with only 4 making it.

Cauliflower heads are harvested by cutting the main stem, leaving a few of the green outer leaves attached. Once the heads are harvested, the plants can be composted.

Buying Tip:
Cauliflower is available year round with local crops offered in late summer. When purchasing cauliflower, choose heads which are firm, compact and heavy for its size. Look for creamy white florets and avoid heads that have a yellowish tinge and/or brown discolorations.

Store unwashed cauliflower in an open, or perforated, plastic bag in the crisper section of the refrigerator for up to one week. Keep the head stem-side up to prevent moisture from collecting on it

Cauliflower can be frozen but the process tends to severely break down its texture.

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