Cauliflower: the digestible type of cabbage

Cauliflower is delicious and healthy. Cultivation in your own garden is more suitable for experienced hobby gardeners. We give tips for a successful harvest.

cauliflower (Brassica oleracea var. botrytis) is closely related to the broccoli and the minaret cabbage, also called Romanesco is known. As with broccoli, the fleshy flowers of the cauliflower are consumed. Cauliflower is very digestible and has many names from cauliflower, flower cabbage, Italian cabbage to the name cheese cabbage. In addition to the classic growing countries such as Italy and Spain, cauliflower is also grown in large quantities in India. There it is a traditional component of many vegetarian dishes.

Similar to broccoli, the origin of cauliflower is believed to be in Asia Minor. It spread over Italy in the 16th Century to France, Great Britain and other countries. Many vegetable lovers refer to cauliflower as the king of all cabbage varieties. Its inflorescences are loosely packed, making it particularly tender and also mildly aromatic.

This is how cauliflower grows in our latitudes

Cauliflower is quite demanding. You should definitely have a green thumb and be able to offer the cabbage a humus-rich and nutrient-rich soil and a sunny spot. Cauliflower is one of the heavy eaters, so it is advisable to use a nutrient-rich organic soil such as our Plantura before planting Organic tomato & vegetable soil to incorporate. Alternatively, fresh compost is also suitable.

If you plant different ones sorts or if you sow the cauliflower in several batches at different times, the delicious vegetables can be harvested from July until autumn. Seeds can be purchased at the garden center or from a specialist online retailer. You can still find them especially in the latter: the good, old and proven varieties.

Sowing takes place on the windowsill or in the cold frame from the end of February. Direct sowing can take place from the beginning of April. The seeds of the cauliflower are only covered with 5 mm of loose soil. At temperatures above 12 ° C, germination takes about a week. If you decide against direct sowing, you should prick out the small seedlings after three weeks and put them in P9 pots. From April the plants can be planted outdoors. It is best to leave the cauliflower 50 × 50 cm free space per plant. So he can develop well. Since cauliflower is a bit sensitive, the young plants should be covered with fleece in frosty weather.

During the growth phase, a predominantly organic organic fertilizer such as our Plantura can be used regularly Organic tomato fertilizer be fertilized. Fertilization should be avoided before harvest, because only then does the flower head develop particularly aromatic heads. Like other types of cabbage, cauliflower always needs sufficient moisture. Water should therefore be used in dry summer months. In addition, the soil around the plant can be loosened up by lightly chopping it up. For such preferential treatment, the plant thanks the harvest with large and tasty heads.

You can find detailed step-by-step instructions on how to grow it here: Growing cauliflower: sowing, care and harvest time.

Differences between cauliflower, Romanesco and broccoli

Of the Romanesco (Brassica oleracea convar. botrytis var. botrytis) also known as turret or minaret cabbage, is a variant of cauliflower and contains more vitamin C than its visually very similar cousin. The origin of the Romanescos is believed to be in the area around Rome.

broccoli (Brassica oleracea var. italica) is closely related to cauliflower, but genetically far more distant than Romanesco. Compared to white cauliflowers, broccoli contains more vitamins.

Cauliflower varieties

Colored ones sorts comes in green, purple and orange. These are nutritionally more valuable due to a higher concentration of vitamins and other ingredients. However, growers still find it difficult to sell colored varieties in Germany. While consumers in southern Italy happily and willingly reach for colored cauliflower, German customers disdain this vegetable. In the case of the colored varieties, the heads are often not completely enclosed by the outer leaves. The solar radiation then ensures the formation of the color pigments. Colored varieties usually have a more intense taste than the classic white cauliflower.

• alpha: early ripening and tasty variety with white heads.
• Cheddar (F1): newer breed with orange flowers, which are said to be particularly rich in beta-carotene.
• Di Sicilia Violetto: Italian variety with purple heads; very popular in Italy because of its intense and aromatic taste.
• Erfurt dwarf: particularly robust variety that can be grown early in the year; the heads are a bit smaller than in modern varieties, but the Erfurt dwarf has fewer demands on culture.
• Grafitti: purple variety suitable for both summer and winter cultivation; very aromatic; turns green during cooking. If you want to fully enjoy the valuable ingredients of the purple cauliflower heads, you can also chop up the Grafitti flowers and add them to salads as raw vegetables.
• Igloory: proven variety for early, summer and autumn cultivation with large, pure white flowers; usually survives the first night frosts without any problems.
• Multi Head (F1): early variety that develops flowers on the side shoots in addition to the main flower; If the main flower is harvested early, this encourages the growth of the side flowers. Due to its growth, Multi Head is an extraordinary variety that, similar to broccoli, can be harvested several times.
• Rosalind: medium to late ripening varieties with a beautiful color and medium-sized flowers. When ripe, the heads of Rosalind are reddish (partly red-violet) in color; very rich in vitamins C and A.
• Walcheren winter: hardy variety that is sown in July and harvested the following year. A protective fleece in winter is still advisable, as the variety usually cannot cope with temperatures below -12 ° C. Is harvested in April of the following year.

If you need help choosing a variety, have a look here: Cauliflower varieties: choosing the right variety to grow.

Tip: Varieties of winter cauliflower should be planted in a location that is only illuminated by the sun from noon. So the heads have time to adjust to the higher daytime temperatures. This avoids damage to the flowers.

Collect the cauliflower harvest and store it properly

Even if the seeds were sown all at once, the heads do not mature in exactly the same time window. You can go back over two to three weeks to harvest. Alternatively, one variety can be sown at different times or different types of cauliflower can be planted at the same time. The first early sowing cauliflower can be harvested from July. If sowing is done directly, most regions of Germany can harvest from August.

As the ripening time approaches, the closed inflorescences must be checked at least every two days. Before the heads of the cauliflower loosen, they must be harvested. Most varieties of cauliflower are harvested before the outer bracts reveal the white and precious inflorescence. If the inflorescences are not harvested or harvested too late, it will shoot. This is what experts call the soaring instinct. The yellow flowers open and eventually the seed forms.

Cauliflower can be kept in a cool place for up to two weeks to store. It should not be kept in the refrigerator for more than a week. Like broccoli, cauliflower can be frozen well.

Diseases and pests in cauliflower:

Young plants should be prepared when planting out Nudibranchs to be protected. Here offers itself Slug pellets at. Especially ecological gardeners will choose one Snail fence, on chickens or Indian Ducks return.
The common cabbage diseases can also bother cauliflower: These include Earth fleas, Cabbage flies, Cabbage whites and the fungal disease called Carbonic hernia.

Ingredients and uses in the kitchen

Cauliflower is rich in vitamin C and minerals. Colorful varieties also contain a high proportion of beta-carotene. Cauliflower is suitable both as a raw food and as a delicious accompaniment to all kinds of dishes. In order not to wash out the ingredients, the cauliflower roses should either be sautéed or steamed. In order to promote the taste in a positive way, it is often served with a little melted butter and salt. In other countries cauliflower is breaded and then fried or added to curry dishes in the last ten minutes of the cooking process.