Plant ID card |
|
|---|---|
Botanical name |
Brassica oleracera botrytis. |
Common name |
Cauliflower. |
Family |
Brassicaceae. |
Origin |
Middle East. |
Dimensions |
0.45 to 1 m high x 0.50 to 0.80 m wide. |
Foliage |
Petiolate green-blue leaves, flexible and broad, with wavy edges. The midrib is strongly marked. The top leaves surround the apple. |
Bloom |
Tight, ball-shaped grouping (apple) of immature flowers, generally white in color but sometimes green, yellow or purple depending on the variety. If the preinflorescences are not harvested, panicles of yellow or white cruciform flowers develop. |
Exposure |
Partial shade, light sun (north of the Loire). |
Ground |
Rich, fresh to moist, slightly clayey, drained and deep. |
Rusticity |
-20°C. |
Cauliflower is a hardy plant, but for optimal development of the “apple”, it is preferable to have a climate with few temperature variations, neither too cold nor too hot.
Where to plant cauliflowers?
Cauliflower flower induction occurs through cold and autumn-winter varieties need more cold (6 to 15°C) than summer varieties.
The preferred climate remains the mild and humid one of Brittany.
But, by providing it with the water it needs and sparing it from the heat of summer, it is possible to grow cauliflowers almost everywhere in France.
Good combinations:
celery, beans and lettuce.
Cauliflower varieties
There are many varieties of cauliflower.
We distinguish :
Summer cauliflowers:
early, to plant between April and June (sowing from February to April) and to harvest from June to September, which is better suited to cool and humid climates;
Autumn cauliflowers:
(average vegetative cycle length, between 90 and 160 days) which are planted in June-July (sown from April to June) for a harvest from October to December, which is suitable for the climates soft ;
Winter cauliflowers:
late varieties to plant in July-August (sowing from April-May) and to harvest from January to April, which is suitable for oceanic and Mediterranean climates.
You also have the choice of color, with the classic large white apples (the early 'Alpha 7') but also purple apples (the late 'Violet de Sicile'), green (the late 'Vert de Macerata'), or orange (the hasty 'Sunset' F1
′
).
Also read Headed cabbage, cabbage: an easy-to-grow and delicious winter vegetable
Is Romanesco cabbage cauliflower?
Yes.
It is the difference in growth speed between the stem buds and the flower buds that gives the inflorescences their characteristic pyramidal shape.
How to make cauliflowers successfully?
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No use without permission.
Sowing:
sowing in February/March is done under a frame.
From April until June, proceed in the nursery.
It is also possible to sow at the end of summer, in an August climate, directly in place, for a harvest in winter or spring.
Sow on soft, fine soil, 1 or 2 centimeters deep, spacing the seeds 4 cm apart.
Cover with fine soil and water.
Thin the rows every 10 cm at the 4-leaf stage (or transplant the seedlings into the nursery under cover);
Transplanting
: when the plants have 7 true leaves, transplant them into soil enriched with mature compost.
Plant deeply, reserving a space of 80 cm in all directions for each foot.
Maintenance:
the secret to your cauliflowers forming beautiful heads lies in maintaining the freshness of the soil.
To do this, water copiously and regularly and install a thick layer of mulch.
Also watch for the appearance of flea beetles in the vegetable garden, the white worm caterpillar and the cabbage maggot.
What are the benefits of cauliflower?
Rich in potassium and vitamins B, C and K1, cauliflower contains many antioxidants in large quantities.
It is beneficial, among other things, for the immune and cardiovascular systems.
Also read: Kohlrabi: a tasty cabbage that is very easy to grow in the vegetable garden
Is cauliflower a vegetable or a flower?
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No use without permission.
A bit of both !
From a gardening perspective, cauliflower is a vegetable
because it is cultivated and consumed for its edible parts.
But from a botanical point of view, cauliflower is actually
an immature inflorescence,
that is, a set of flower buds that have not yet bloomed.
How to cook cauliflower?
A versatile vegetable, cauliflower can be cooked in different ways:
Steaming cauliflower
preserves
the crunchy texture of the florets and all the nutrients;
Cooking in a pan, with a spoonful of oil or a little butter, allows the florets to caramelize, for a crispier texture;
Cooking in water is simple and quick (8 minutes).
It allows you to incorporate cauliflower into other recipes, such as gratin, fried vegetables or soups;
Finally,
cauliflower gratin
is a great classic: baked in the oven with a creamy béchamel sauce and grated cheese, it's a treat, even for children!