All About Cauliflower

Cooked cauliflower has different tastes and textures depending on the cooking method used. The previously crisp texture softens to a tender, almost creamy consistency, and the flavor profile evolves from a bit peppery to almost sweet. You’ll also get a depth of nutty, savory notes that make cooked cauliflower a cherished ingredient in a wide array of dishes, from purees and soups to roasts and stir-fries.

Growing cauliflower

To determine when cauliflower is ready to pick from your garden, wait until the head is compact, firm, and white. The size typically ranges from 6 to 8 inches in diameter. However, harvest time can be a bit of a judgment call as the plant’s flavor can become stronger if left too long. If the florets start to separate and the head becomes ‘ricey’ in appearance, it’s probably overdue.

Purchased cauliflower

When purchasing fresh cauliflower at the store or market, look for a head that’s clean, firm, and white or cream-colored. The florets should be tightly bundled together, not loose or spread apart. Avoid heads that have brown spots or any other signs of blemish. The leaves should be vibrant and crisp, indicating freshness. Just remember, the fresher it is, the better it will taste, so try to use it within a week of purchase.

Do not wash or cut whole cauliflower before storing, as moisture can promote mold and cutting it can cause the florets to degrade faster. Simply wrap the whole head in a loose plastic bag and store it in the refrigerator — ideally in the crisper drawer. A fresh head of cauliflower will typically last up to a week.

If the cauliflower is already cut into florets, it should be stored in a sealed container or zip-top bag in the refrigerator. They will typically last three to five days.

If you’ve cooked the cauliflower, let it cool, then store it in a sealed container in the refrigerator. It should last for three to five days.

For longer-term storage, yes, you can freeze cauliflower. It’s best to blanche it first to preserve texture and flavor. After blanching, cool the cauliflower, drain it well, and store it in airtight freezer bags. It can last up to a year in the freezer.

Cauliflower is a cool-season crop that prefers moderate temperatures and full sun exposure for optimal growth. Major cauliflower-producing countries include the United States, India, China, Spain, France, and Italy. Different regions may have specific varieties or growing techniques adapted to their local climates.