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ABC's of Cauliflower
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Cauliflower is low in fat, high in dietary fiber, folate, water and vitamin C, possessing a very high nutritional density.
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Cauliflower can be roasted, boiled, fried, steamed, pickled or eaten raw. When cooking, the outer leaves and thick stalks are removed, leaving only the florets. The leaves are also edible, but are most often discarded. The florets should be broken into similar-sized pieces so they are cooked evenly. After eight minutes of steaming, or five minutes of boiling, the florets should be soft, but not mushy (depending on size). Stirring while cooking can break the florets into smaller, uneven pieces.
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Cauliflower needs two cool months to mature and is planted as a spring or fall crop in most areas. Plant for a winter crop if your winters are mild. For a spring crop, start plant transplants four to six weeks before the average date of last frost. Start your own transplants from seed indoors about six weeks before garden planting. Plant leggy and crooked transplants deeply in the garden to prevent them from being top-heavy.
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Unless the buds are supposed to be green, yellow or purple, the color should be untinged creamy-white. Some gardeners tie the leaves over the head to protect the head from discoloring.
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Variety |
Average
Seeds/Oz. |
Spacing (Inches) |
Planting Depth |
Approx. Days to germ |
Approx.
Days to Maturity |
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In Row |
Between Rows |
Inches |
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Cauliflower |
7,500 |
1 |
18-36 |
0.25 |
6-10 |
52 |
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