History
Cauliflower was developed from wild cabbage in the Mediterranean, with records dating to the 6th century BCE. It became popular in Europe during the Renaissance and is now a global staple, especially in low-carb cooking.
How to grow
Start seeds indoors 4–6 weeks before last frost.
Transplant to rich soil, 45–60 cm apart.
Keep consistently moist and cool.
Harvest when heads are firm and compact, 55–80 days.
Choosing and storing
Choose firm, compact heads with no browning.
Leaves should look fresh and green.
Avoid heads with soft spots or discoloration.
Store in the refrigerator crisper, unwashed.
Use within 1–2 weeks.
Blanch before freezing for longer storage.
Preparation
Remove outer leaves and trim the stem.
Cut into florets of even size.
Rinse thoroughly before cooking.