PREPARATION: Cauliflower prefers a well-drained and very fertilize soil. Aim for a pH of 7.0 with consistent moisture throughout the growing season. Irrigate regularly for best results. Cauliflower grows best in spring and fall crops.
SPRING GROWING: Use early and midseason varieties. Sow 2 seeds ½” depth in each cell. Germinate at 70°F and then grow at 60°F thereafter. Wait for true leaves and leave best looking seedling per cell. Seedlings should be ready to transplant in 4–5 weeks. Do not wait too long to plant seedlings outdoors. 5 weeks is the oldest the transplants should be to avoid stressing the plant. Harden plants carefully by gradually increasing cold before transplanting out, 18″ between plants and 24–36″ between rows.
FALL GROWING: Use midseason and storage varieties. Start seedlings as above in late spring and transplant to the garden in Summer.
DIRECT SEEDING: Sow 2-3 seeds 18″ apart, ½” deep, rows 24–36″ apart, thinning to one plant in each group.
BLANCHING: When small white curds begin to develop, gather up exterior leaves and wrap around heads and tie with a rubber band. This will help protect heads from direct sunlight and keep curds white rather than turning pale yellow with direct sunlight.
HARVEST: Harvest heads when desired size is obtained but before the curds becomes loose and bitter.
STORAGE: Store at 32°F and 95% relative humidity for 2–3 weeks.