The optimal growing season for cauliflower depends on your climate.
Your cauliflower will taste bitter and tough if you harvest them before or after they are ready. If you see a flower emerging from the plant, you’ve waited too long to harvest. Cauliflower requires consistent temperatures around 60 °F (16 °C). If the temperatures are warm, the plant will form small “button” heads rather than a large white head.
The plant will continue to grow small cauliflower heads where you make your cut. You can harvest these, as well.
This helps the plant continue to grow new cauliflower. You can sauté the leaves as a hearty side or look for cauliflower leaf recipes, for instance. Cook them as you would any other type of greens. If you are disposing of the leaves, consider using a compost bin.
Shoots start to grow where you made your main cut, and after 2-4 weeks you may find additional cauliflower to harvest.
Cauliflower is a biennial plant, so it will grow to size in 2 years, provided that it doesn’t die over the winter.
This way, you can easily cook it when you are ready.
This removes dirt and debris from your cauliflower. Alternatively, you can use a commercial vegetable wash product.
You can use a clean kitchen towel or a paper towel.
Your cauliflower will stay fresh in the fridge for 4-7 days.
You can thaw your cauliflower in the fridge or at room temperature. As an alternative, you can chop up your cauliflower before you freeze it. You can then pull out the amount you need and toss it into the dish you’re preparing, using it the same way you would use commercially frozen vegetables. You may not even need to thaw it, depending on the recipe.
