Cauliflower Brassicaceae

Cauliflower Brassicaceae is the familiar white-curded type of Brassica oleracea var. botrytis, prized for its dense dome of tightly packed immature flower buds, the edible "curd". Its mild, gently sweet flavour with a faint nutty note makes it a kitchen favourite, equally good steamed, roasted, mashed or simmered into creamy soups. In Egypt it is grown as a cool-season winter crop, since firm, flavourful curds form best in cool weather.

Planting

Cauliflower is usually raised in a nursery and transplanted. Sow about 1.5 cm deep; seeds germinate in roughly two weeks at 12-22°C. In the Nile Delta and north coast, sow from late summer (Aug-Sep) and transplant in Sep-Oct; in hotter Upper Egypt, delay transplanting to Oct-Nov so heads form in the coolest part of winter. Seedlings are ready about 4-6 weeks after sowing, when 10-15 cm tall; harden off about a week before planting out. Space full-size plants 45-60 cm apart in rows 60 cm wide.

Fertilizing

Give a sunny site with deep, fertile soil. Apply a balanced fertiliser (such as 10-10-10) at planting, then side-dress 3-4 weeks after transplanting with a nitrogen source to keep growth steady. On rich soil extra feeding may be unnecessary; on poor soil, feed young plants a nitrogen-rich fertiliser before heads begin to form.

Care

Keep soil consistently moist but never waterlogged, supplying about 2.5 cm of water per week. Curds develop best at roughly 10-21°C; heat causes loose or "buttoned" heads. For white non-self-blanching types, tie the outer leaves over the curd once it forms to keep it white. Watch for cabbage caterpillars, aphids and clubroot. Harvest about 60-70 days after transplanting, when curds are firm, compact and 15-20 cm across, before the buds separate.