by RYAN MILEJCZAK
Sponsored by Farm Credit of Central Florida
Cauliflower is one cool vegetable; not only in the sense of its unique appearance or versatility in the kitchen, but also in the sense that it likes it cold!
This makes cauliflower a classic winter veggie, and one that’s grown right here in Florida.
Cauliflower is one member of the “cole crops,” along with cabbage, kale, broccoli, brussel sprouts, and more. Despite the differences between these vegetables, all of them are in fact the same species (Brassica oleracea) which have been cultivated to accentuate different qualities. In fact, the cole crops are among the most ancient vegetables cultivated, with them already being common garden vegetables in the time of the ancient Greeks.
In the case of cauliflower, they were cultivated (some 2,500 years ago) to grow as a large concentration of flower buds, creating the tender white veggie we enjoy today.
Growing cauliflower is just as unique as the way they look. Those tender buds like it nice and cold, growing best between 60 F and 75 F (but not too cold; below 50 degrees, you may experience “buttoning,” premature formation of the head).
They also can’t handle too much sun; once the head is about the size of a teacup, they need to be “blanched” by wrapping the leaves around the head to protect them from the sun. In self-blanching varieties, the leaves naturally wrap around the head to protect it.
Here in Florida, cauliflower is generally planted between August and February, with most commercial production occurring in West Central Florida between October and April. They take anywhere from 50 to 100 days to mature, depending on conditions and variety. January, February, and March are the peak production season for Florida cauliflower.
Some of the best varieties to grow in Florida are Graffiti, Snowball, Cheddar, Verdi, Brocoverde, and Snow Crown. Other varieties grown include Alcala, Bermeo, Flamenco, Majestic, Whistler, and White Passion.
Whether a commercial operation or a home garden, growing cauliflower can mean dealing with a variety of pests.
Some of the most common offenders are aphids, cabbage worms (a variety of moth larvae which are happy to munch on most any cole crop), leaf miners, cutworms, and more. These can be dealt with using methods like row covers, slug collars, and treatments such as Bacillus thuringiensis (Bt), neem oil, and even biological control such as wasps which parasitize on the eggs of pests.
Besides pests, diseases such as damping-off, wire-stem, leafspot, and bacterial soft rot (among others) are common. Proper watering (at the base rather than on the leaves) and proper air circulation can help prevent diseases, as well as removing any affected plants and potentially chemical and organic treatments.
Once the head of the cauliflower is fully developed, but hasn’t begun to separate, it’s time to harvest. This is done by simply cutting the head from the stem below it, leaving a few leaves attached. After harvesting, they’ll need to be promptly refrigerated to keep those tender flower buds crisp and fresh.
While white cauliflower is the most common variety grown in Florida and elsewhere, it can also be found in colors such as green, purple, and even orange. Anthocyanin-rich purple varieties are especially popular, both at the grocery store and in home gardens, due to their eye-catching color and
But when it comes to the most unique variety of cauliflower, the award goes to somewhat misnamed Romanesco broccoli (actually a green cultivar of cauliflower). It has unique fractal buds that are as fun to look at as they are to eat.
Whether they’re white, green, purple, or orange, and whether they’re grown on a Florida farm or right in your own garden, one thing is certain: It’s the perfect time to enjoy some fresh Florida cauliflower.