Related to both broccoli and cabbage, cauliflower is the perfect staple in cool months—delicious raw, in soups, roasted, and as a key ingredient in a huge range of dishes.
It grows best in cool, humid regions; where summers are hot, time your planting so that you’ll harvest it well before or well after midsummer, and choose heat-tolerant varieties.
Planting. Start from seed or seedling, and space transplants 18 to 24 inches apart in rows that are 3 feet apart.
Watering. Water regularly, keeping soil moist but not soggy.
Cut heads when they reach full size (this varies by variety); most are ready in two to three months after you plant the seedlings.
After the harvest, try broccoli romanesco cooked just as you would cauliflower, its closest cousin. (You can make these recipes with either vegetable.)
Roasted Cauliflower with Capers
Instead of baking cauliflower in a classic cream sauce, we’ve sliced it thinly and roasted it (with very little fat) to get a nicely toasted flavor.
Recipe: Roasted Cauliflower with Capers
These classic Indian snacks usually get deep-fried, but in this recipe, they’re coated in crunchy bread crumbs and baked in a hot oven instead.
Recipe: Cauliflower Panko Pakoras
If you’ve been thinking about cooking vegan every so often, here’s a great main dish to add to your repertoire.
Recipe: Curried Red Kidney Beans and Cauliflower (Rajma Masala)