Edible architecture in its own right, cauliflower is a summertime pleasure, offering up a delicately nutty, buttery flavor and loads of vitamins and minerals. This premium variety boasts hefty heads 18"-wide. Provides outstanding performance in the garden and containers, with good heat tolerance and nice leaf cover for blanching curds.
Sow from spring to early summer in North; in South and other frost-free areas, sow from fall to spring. Start cauliflower seeds indoors about 8 weeks before outdoor planting time. Sow seeds 1/4" deep into individual containers filled with seed starting formula. Keep moist. Place containers in a south facing window or under grow lights until seedlings emerge. Seedlings emerge in 10-21 days.
How to Grow
"Harden off" seedlings by accustoming to outdoor conditions by moving to a sheltered place outside for a week. Transplant hardened-off seedlings after all danger of heavy frost. Thin seedlings to 2 apart in rows 24" apart. Do not plant cabbage family crops in the same place 2 years in a row.
Cut heads off the main stem 50-60 days after transplanting outdoors and leave 1-2" of stem on each head. To "blanch" the heads and keep curds white, bend surrounding leaves up over the heads and secure with twine. Use cauliflower immediately after harvest or freeze the heads. Eat cauliflower raw or cooked.