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Cauliflower

Cauliflower

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Food energy
30.00cal
Protein
2.50g
Carbohydrates
5.00g
Fat
0.30g
Made in
Ukraine
Vitamins
: a b1 b2 b3 b6 b9 c e h
More information

A member of the cabbage family which is composed of bunches of tiny florets on clusters of stalks. Cauliflower may be white, green or purple (which turns pale green when cooked). The entire floret portion (the "curd") is edible. The green leaves at the base are also edible, but take longer to cook and have a stronger flavor. Like other cabbage-family members, cauliflower needs a soil rich in nitrogen and potassium, with enough organic matter to retain moisture. In warm climates, plant in fall or late winter for an early spring harvest. In colder areas, cauliflower usually performs best as a fall crop. To avoid disturbing roots, start cauliflower seedlings indoors in peat or paper pots. Plant seeds ¼ to ½ inch deep, 4 to 6 weeks before the last average frost. Provide constant moisture for seedlings but avoid waterlogged soil; use bottom heat, if necessary, to keep the soil temperature around 70°F.

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