This hardy biennial originating from the Eastern Mediterranean grows best in cool weather, and can reach heights up to a foot and a half tall. In northern states start seeds in a greenhouse in March, and transplant to the garden after the last frost, aproximately six weeks. The first, or summer crop, can be started in late winter or early spring. The second, or fall crop, can be started in late spring or early summer. Cauliflower will flourish in most soils, but adding a handful of compost under each transplant will promote healthier growth. For maximum head size, harvest when individual flowerets begin to separate.
To ensure pure white heads, fold inner leaves over top as soon as head begins to form. Secure folded leaves with twine, string, or rubber bands until harvest.
The soft core in the strong woody stems can also be used after harvest of the heads and sprouts as a flavoring and filler in soups and chowders.