Who would’ve thought 10 years ago that the humble cauliflower would be the vegetable on everyone’s invite list? It is a culinary and cultural chameleon, reinventing itself and deftly adapting to any situation with grace and ease. Thankfully, it has not let fame get to its head and our beloved cauliflower continues to provide great culinary value, no matter how it’s dressed.
In fact, as a wine lover (and drinker), I have welcomed the renaissance and found my own connection. Did you know that the cauliflower – aside from its ability to be turned into rice – can also detoxify your liver? Yep, that’s right. If you’re like me and enjoy the occasional extra glass of wine with your meal, there is now a way to mitigate the damage. Like its brassica counterparts, cauliflower presents all the usual spectrum of growing advantages and challenges. It is cold tolerant and nutrient rich, but is also very hungry for nitrogen and the whipping boy for the menacing white cabbage moth.
PLANTING
Propagate seeds in a seed tray and then transplant to the garden once seedlings are approximately 10-15cm tall and soil temperatures have cooled below 18 degrees celsius. Feed with fish fertiliser immediately after planting and the cover with fine insect netting.
WATERING
In ground: Water daily for the first 4 weeks and 2-3 times a week in the absence of rainfall thereafter.
In Pots: Water daily for the first 4 weeks, or until the weather becomes consistently cooler, and then cut back to watering every second day.
MAINTENANCE
Transplant the seedlings into the patch. Use netting to deter white cabbage moth. Mulch to a depth of 3–5cm with pea straw or lucerne hay.
As hungry feeders, the cauliflower will appreciate monthly feeds with liquid fish emulsion.
After two months thin out the seedlings to the required spacing.
At 16 weeks apply compost to the patch. Pull up the outer leaves around the developing head to protect it from pests and severe frost. Use a toothpick or clothes peg to hold them in place.
Harvest around 20 weeks by removing the entire plant. Take out roots and all and start replenishing the soil for the next crop. Wash well before eating – beware of caterpillars or slugs that may be hiding within the head.
HARVESTING
Time until first harvest: About 20 weeks
How to harvest: Remove entire plant from the patch (roots and all) and cut and wash the head.
TIP
Once the head begins to develop, fold up the leaves into a bunch over it (pin it with a long toothpick or stick), which will protect it from frost and pest damage.
