Cauliflower, while not for everyone, has creamy white curds and a satisfying crunch. It is a versatile vegetable loved by home cooks and health-conscious connoisseurs alike. While it’s readily available from most supermarkets, there’s something truly rewarding about growing cauliflower from seed in your own garden.
Whether you’re a beginner gardener or a seasoned green thumb, we hope this short guide will take you through everything you need to know to grow delicious, nutrient-dense cauliflower at home-from its fascinating history to practical growing tips suited for Australia’s diverse climate zones.
A Little History About the Humble Cauliflower
Cauliflower (Brassica oleracea var. botrytis) has an interesting history rooted in the Mediterranean. It is thought to have been cultivated as early as 600 B.C. by the ancient Egyptians and later refined by the Romans. Over centuries, cauliflower made its way to Europe, where it gained popularity in France and Italy during the 16th century. By the 1800s, it had spread across the globe, adapting to various climates and cuisines.
Despite its simple appearance, cauliflower belongs to the same family as cabbage, kale, and broccoli plants known for their hardiness, flavour and health benefits. Today, it’s popularity is not just for its culinary uses, but also for a versatile plant-based eating and low-carb diets.
Why Cauliflower is a Superfood?
Cauliflower has gained it’s “superfood” status in recent years and for good reason. This humble vegetable is low in calories yet high in essential nutrients, including:
- Vitamin C: A powerful antioxidant that supports immune health.
- Vitamin K: Important for bone health and blood clotting.
- Folate: Essential for cell growth and development.
- Fibre: Promotes digestive health and satiety.
- Choline: A vital nutrient for brain health.
Additionally, cauliflower contains glucosinolates and isothiocyanates compounds shown to have anti-cancer properties. Its high antioxidant content helps reduce inflammation and oxidative stress in the body, making it a smart and tasty addition to any diet.
Homegrown vs. Store-Bought Cauliflower
There’s a noticeable difference between homegrown cauliflower and it’s ‘store-bought’ cousin, and it’s not just about freshness. Here’s why growing your own is well worth all the effort:
- Exceptional Taste: Homegrown cauliflower often has a sweeter, nuttier flavour compared to the bland (F1) varieties found at your local supermarkets.
- Chemical-Free: This is what we all want, right? You control what goes into your soil, so you can avoid all those synthetic fertilisers and pesticides.
- More Varieties: Supermarkets typically stock only one or two ‘commercial’ hybrids, whereas growing from seed opens the door to heirloom varieties including colourful cultivars like purple or green cauliflowers.
- Sustainability & Environment: The home vegetable garden reduces the carbon footprint of food transport and of course all that unnecessary packaging.
Getting Started: Choosing the Right Seeds
Start off by selecting high-quality heirloom seeds, and why not try some of the varieties you normally wouldn’t choose. In Australia, cauliflower can be grown in most regions and here are some of our personal favourites.
- Snowball: A reliable and early variety, the perfect all-rounder, and great for all climates. Often the everyday go-to staple for most vegetable gardeners.
- Purple Sicily: A stunningly colourful option that has great cold tolerance. Keeps it’s vibrant purple colour when cooked and looks as great on the plate as it tastes. For something a little different, this variety makes a great purple cauliflower rice too. See below for a great recipe link!
- Macerata Green: Growing up to a massive 1.6kg head, this delicious lime coloured variety is a stunner in the garden! Hint: serve with a traditional white sauce for a beautiful contrast.
Growing Cauliflower from Seed
- Preparing the Soil
Cauliflower prefers rich and well-draining soil. We incorporate plenty of compost or well-rotted manure before planting. For a more technical explanation, they love a soil pH between 6.5 and 7.5, so try to avoid overly acidic or alkaline soils.
- Sowing Seeds
For best results, start seeds in seed trays or punnets indoors 4 – 6 weeks before transplanting. Use a quality seed-raising mix and keep moist. Seeds will typically germinate within 7 – 10 days.
- Transplanting the Seedlings
Transplant when your seedlings have 4 – 6 true leaves and are about 10cm tall. Space plants 45 – 60cm apart in rows and water gently but thoroughly after transplanting and mulch to retain moisture leaving a good 7cm area around your seedlings to help prevent any hungry pests.
- Watering & Feeding
Cauliflower requires consistent moisture as dryness can cause ‘buttoning’ (where the heads stay small). Water deeply and regularly, especially in dry spells. As they are hungry plants, we feed our seedlings fortnightly with a nitrogen-rich liquid fertiliser or seaweed solution (found at your local garden centre) during early growth, then switch to a balanced fertiliser as the heads form.
- Blanching the Cauliflower (This is an optional step)
For white varieties, blanching can improve the appearance and (some say) flavour. When the head reaches 5 – 7cm in diameter, loosely tie the outer leaves over the head with twine or a soft cloth to shield it from sun exposure. This practice isn’t necessary, but we feel it also helps protect the cauli.
- Managing Pests & Disease
Watch out for common problems and pests such as:
- Cabbage white butterfly: Our nemesis here in Central Victoria. Although we use insect netting to protect our plants, gardeners often use the natural Neem oil.
- Aphids: We don’t tend to have this issue ourselves, but we do encourage ladybirds with many beneficial flowers like marigolds, calendula and cosmos. Alternatively, a simple spray with a soap and water solution can help if effected.
- Root rot & clubroot: Using ‘crop rotation’ tactics, we avoid planting brassicas in the same soil more than once every 3 – 4 years.
Harvesting & Storage
We harvest our cauliflowers when the heads are compact, firm, and about 15 – 20cm in diameter. Cut the head off with a sharp knife, leaving a few outer leaves to protect it. A lot of blogs will advise not to delay as overmature heads can loosen and flower. (This can sometimes happen and for us, we love them just the same!)
Freshly harvested cauliflowers can be stored in an airtight container or reusable bag in the fridge for up to two weeks. For longer storage, cutting florets to your preferred size, blanching, then freezing also works very well. They should last up to around 3 – 4 months in the freezer without any issues.
How we Use Cauliflower in the Kitchen?
Once harvested, we can’t wait to use them! Some ideas we use them for are:
- Cauliflower rice for easy and tasty low-carb meals. Here is a link from the Minimalist Baker which includes easy to follow instructions. Delicious!
- Cauliflower steaks coated in olive oil, paprika, garlic powder and Italian seasoning then onto the BBQ. You’ll be trying this one more than once!
- Pickled cauliflower for a tangy, healthy snack, and works great along side pickled carrots as well!
- Cauliflower soup – that old classic for a cosy winter evening.
Our Final Thoughts
The only thing we love more than growing cauliflower from seed, is harvest time! This versatile vegetable will be a deeply rewarding experience for any gardener. Not only will you enjoy this tasty, healthy vegetable, but you’ll also have the satisfaction of cultivating a beautiful and historically rich plant. With the right preparation you’ll be harvesting heads of cauliflower that far surpass anything you’ll find in your supermarket.
