Cauliflower, from the Brassicaceae family , is highly appreciated for its nutritional values. It offers the advantage of being able to be declined in many recipes thanks to the many existing varieties. It is often white but can also be purple, green or even stormy. This low-calorie food can be eaten raw or cooked. It is very rich in fiber and vitamin C and has the advantage of being eaten throughout the year.
Cauliflower is grown entirely by hand. You will have to sow the seed in your vegetable garden and then wait for the emergence. Cauliflower is mainly grown where the climate is mild and temperate, and thrives in rich, well-drained, silty-clay soil. Good sun exposure is necessary for growth as well as a good water supply.
As for the calendar, cauliflower is generally harvested 16 weeks after sowing in the case of summer varieties. The winter varieties are harvested more than 6 months after sowing. When harvesting, you should make sure that the head is firm. To ensure that the head is white, you can cut off a few leavesfrom the cabbage and fold them over the head as you approach harvest.