Cauliflower is the most challenging member of the cabbage family to grow. The secret is to water and feed the young plants to ensure constant and fast growth during the cool season that they prefer.

The cool-weather preference of cauliflower necessitates starting seeds indoors 4 weeks before your last frost date. They need plenty of light as seedlings to prevent them from growing spindly and leggy.

Set transplants in the garden at 2-foot intervals in rows spaced 2 to 3 feet apart.

Cauliflower heads must be shaded from the sun to maintain the pure white color. Many varieties have long curled leaves that grow close to the head providing adequate shade. You can always tie up the loose leaves to create your own shade. Use rubber bands instead of string to allow for the expansion that comes with growing.

Cauliflower is susceptible to the same pests and diseases as other members of the cabbage family. To reduce the risks avoid planting cabbage relatives in the same spot 2 years in a row. Floating row covers protect against any pests.

The crop is ready to harvest when the heads reach the proper size for the variety you are growing. Generally that is when the flowerets are tightly formed and dense. Simply cut the head off the main stem leaving about 2 inches of stem on the head. Use as soon as possible.

Cauliflower is a treat raw, especially good in veggie trays with a good dipping sauce or dressing. Cooking brings out the true flavor of cauliflower – try it stir-fried, sautéed, baked, steamed, boiled and even grilled.