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Cauliflower Demands a Cool Season

Released 04-06-00
by B. Rosie Lerner, Extension Consumer Horticulture Specialist

Looks can be deceiving. You'd never guess from its appearance that cauliflower is high in vitamin C. In fact, one serving of raw cauliflower gives 100 percent of the daily requirement for Vitamin C. It's also a good source of folic acid.

Cauliflower is considered to be a cool-season vegetable. Cold temperatures are not necessary to produce the cauliflower head, but quality is greatly reduced during hot weather. The optimum temperature for curd development is about 63 F but will be satisfactory until temperatures reach the upper 60s to mid-70s, depending on the cultivar. High temperatures can cause small leaves to form inside the curd or may cause the texture of the curds to be somewhat velvety (ricey).

It is important to plant cauliflower early in the spring to allow the plants to mature while temperatures are still cool. Using transplants, rather than starting from seed, will give you a considerable head start on the growing season. When choosing transplants, look for relatively small plants because large plants with very thick stems tend to produce buttons or very small curds.

On the other hand, planting too early can be risky. Freezing temperatures can cause "blindness," which is the lack of head development. If late freezes are predicted, cover plants with newspaper tents, hot caps, blankets or insulating mulch overnight.

Cauliflower curds develop an off flavor and color, such as yellow, brown or even green, upon exposure to light. So, it is necessary to exclude light from (or blanch) the curds in order to preserve that snow-white appearance. When the head reaches the size of a small fist, gather the leaves of the plant up and around the head and secure in place with a soft cord, rubber band or strips of nylon stockings.

Site last updated: 10 April 2006

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