This Week in Abe’s Beer Garden – Cauliflower

This Week in Abe’s Beer Garden – Cauliflower

Two heads of cauliflower were ready to harvest this week, so I cut them and brought them in to eat.
A member of the cabbage family, cauliflower can be a bit tricky to grow. If the plant is under stress at virtually any time during its growth, the heads can get “ricey,” and not good to eat. As long as the plant has adequate water, nutrients and light it will develop the delicious heads we all love.

I have four plants which I planted in the greenhouse and one out in the garden. I planted the ones in the greenhouse back in late February. I have harvested three of the heads on the greenhouse so far with the fourth still developing.
Tie the Leaves Back
When the head begin to form and are about the size of a small hen egg, or even a bit smaller, the leaves should be tied together with a stout string. This prevents light from reaching the developing head and blanches it to a nice white color. Tying also causes the head to have a milder flavor than heads that have not been blanched. If left untied the heads will have a yellowish color. They are still edible and still quite good, but for the best color and flavor it is best to tie them.

We mostly enjoy cauliflower raw or added to a salad. We do cook it on occasion, and it is good that way, too.