How to successfully grow cauliflower

The term "flowering cauliflower" refers to species grown not for their leaves, but for their inflorescence, namely cauliflower and broccoli. Broccoli is a flower ready to bloom, while cauliflower is a pre-floral organ composed of embryonic cells (a meristem), which, if allowed to develop, continues its growth into flower stems that will bear yellow or white flowers, typical of the Brassica genus, and then finally the seeds. The classic cauliflower in France is white, but there are many traditional types of various colors, such as Violet de Sicile (purple) and Romanesco (sulfur yellow). These types have recently been improved, and are appearing on European markets.

Highly valued, broccoli was selected based on plants that produced the most and best quality broccoli. Subsequently, successive selections resulted in fairly early varieties with heads that complete their cycle in a single growing season. These are the ones that gave rise to cauliflower. It was introduced to Western Europe from the 15th century and was considered a delicacy until the 17th century. Arriving in France in the 16th century, cauliflower was long considered an ornamental plant and struggled to establish itself. Its cultivation only developed there from 1830. But today, it is by far the most consumed cabbage: it represents a cultivated area 4 times larger than all cabbages combined.

Cauliflower gets its name from the combination of "cabbage" and "flower," inspired by its Italian name, "cavolfiore." Its varietal name, "botrytis," may come from the fungus of the same name, which causes gray mold, and which has exactly the same shape as a cauliflower.

Raw, cauliflower has a very fresh and mild flavor. Cooked, its odor is strong, but the flavor remains fairly neutral if steamed.

Cauliflower has many health benefits, the first of which is its richness in soft fiber, which is useful for good intestinal transit, as well as minerals, including calcium, magnesium, and potassium. It is also well-stocked with B vitamins and, more unexpectedly, vitamin C.

"Girls are born in roses and boys in cabbages." This popular expression, probably invented in the 19th century by parents lacking answers to the vexing question, could have various possible origins. It seems that the cabbage has been a symbol of fertility since Antiquity, just like the rose. At that time, it was considered "bad luck" to associate young boys with symbols of femininity, so the rose was chosen for girls, and the cabbage for boys.

Di Sicilia violetto , Flora blanca , Romanesco , late from Angers , Verde di macerata .

• Difficulty level : 2/3
• Density : 1 to 2 plants/m².
• Life Cycle : Annual or biennial grown as an annual.
• Mode of reproduction : Sexual.
• Type of pollination : Allogamous with pollination by insects.
• Weight per 1000 seeds : Approximately 2.2 to 4.7 grams.

• Climate zone and hardiness : Cauliflower likes temperate climates, but will adapt very well to all French climates.
• Soil type : Rich, fresh, deep and humus-rich soil.
• pH : Neutral to slightly basic soil.
• Moisture : Well-drained soil.
• Exposure : Sunny or partial shade in the hottest regions.
• Temperature : Cauliflower is not picky about temperatures but appreciates a certain consistency. Stress caused by drastic temperature changes is not beneficial to it.
• Climate-related risks / frost resistance : Cauliflower is relatively hardy and will survive low temperatures. However, if it's too cold, it will quickly go to seed. It is therefore advisable to protect it during the winter in regions with harsh winters.

• Soil preparation : Loosen the soil well before planting or sowing in place.
  
• Transplanting : After sowing under cover, transplant a first time in a nursery, when the plants have 3 to 4 leaves at 10 cm, then a second time in open ground, when the plants have 6 to 8 leaves at 80 cm in all directions. After sowing in a nursery, transplant only once after thinning, directly in place, when the plants have 6 to 8 leaves, at 80 cm in all directions.
• Watering :
  • Frequency: Regular watering.
  • Quantity: Abundant watering.
  • Period: Throughout the culture.
• Tools : Watering can and hoe or hoe.
• Weeding : Regular weeding is recommended throughout the cauliflower's growth.
• Hoeing / weeding / earthing up / mulching : Cauliflowers need to be earthed up during cultivation. The soil brought back to the base throughout the season improves their anchorage in the soil and allows for better root development. Once this work is done, they can be mulched to limit watering.
• Winter protection : To prevent the cauliflower from going to seed too quickly due to the winter cold, it is advisable to install winter protection such as thick mulch or a winter fleece.
• Harvest period :
  • Early cultivation: If the cabbage is harvested after 70 to 130 days of cultivation, it is said to be early, this is the case for cauliflowers: Di sicilia violetto, Flora blanca.
  • Seasonal cultivation : If the cabbage is harvested after approximately 120 to 170 days, it is said to be in season. This is the case for cauliflowers: Verde di macerata, Romanesco.
  • Late crop : If the cabbage is harvested after more than 200 days, it is considered late. This is the case with late cauliflower from Angers.
• Plant part : The immature inflorescence (the meristem) of cauliflower is eaten.
• Stage : The meristem is harvested before the cabbage reaches the flowering stage, otherwise it becomes unfit for consumption. At the right time, it will be very compact to the touch.
• Average yield : You can expect to get around 500 grams to 2 kg per plant.

With white cauliflowers, it is advisable, at the end of cultivation, to use the large leaves to cover the inflorescence from the light and thus guarantee a perfect white color.

Method: Cut the inflorescence at ground level. Harvest as needed and store in a cool place or freeze.
Shelf life: Fresh cauliflower should be eaten as soon as possible after harvesting, but if frozen it will keep very well for a few months.

Culinary: Creamy cauliflower soup with smoked salmon is one of the many ways to prepare cauliflower. Raw cauliflower, served with avocado, garlic, or yogurt sauce, is generally popular as an appetizer or picnic. It can also be cooked and prepared