Cauliflower (Brassica oleracea var. botrytis) Datasheet
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Common Name: Cauliflower
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Scientific Name: Brassica oleracea var. botrytis
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Family: Brassicaceae
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Origin: Likely derived from wild cabbage in the northeastern Mediterranean region
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Zone Hardiness: USDA Zones 2–11 (cool-season annual)
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Light Requirements: Full sun; requires 6–8 hours of direct light daily
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Water Needs: Moderate to high; 1–1.5 inches of water per week; consistent moisture essential during head formation
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Soil Preferences: Fertile, well-draining loam with pH between 6.0–7.0; high in organic matter
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"Ponics" Compatibility:
• Aquaponics: Fairly compatible
• Aeroponics: Fairly compatible
• Hydroponics: Compatible
• Preferred Method: Nutrient Film Technique (NFT) and Deep Water Culture (DWC); requires temperature and humidity control to prevent bolting -
Growth Habit: Cool-season biennial grown as an annual; compact rosette with central flower head
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Height & Spread: Height: 18–30 inches; Spread: 12–24 inches
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Time from Germination to Harvest: 55–100 days depending on variety and season
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Flowering Time: Typically does not flower when harvested for edible curd; if left unharvested, flowers in second year
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Edible Parts: Primarily the undeveloped flower head (curd); leaves are also edible but less commonly used
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Medicinal Uses: Rich in antioxidants (glucosinolates, sulforaphane), vitamins C and K; supports liver detoxification, anti-inflammatory properties
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Companion Plants: Celery, beets, spinach, onions, dill, chamomile; avoid planting near strawberries and tomatoes
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Pest & Disease Resistance: Susceptible to cabbage loopers, aphids, flea beetles, root maggots, clubroot, and downy mildew; use row covers and crop rotation to reduce risks
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Harvest Time: Harvest when heads are compact, white, and 6–8 inches in diameter; do not wait for florets to separate. Store unwashed in the refrigerator up to a week
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Propagation Methods: By seed; germination in 5–10 days; transplant at 4–6 weeks when seedlings have 4–5 true leaves
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Sustainability Features: Non-leguminous crop; valuable in crop rotations; heavy feeder but can build organic matter if followed by cover crops
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Culinary Uses: Steamed, roasted, pureed, riced, pickled; often used as low-carb substitute in grain dishes and crusts
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Fun Fact: Orange, purple, and green varieties get their colors from natural mutations—beta-carotene, anthocyanins, and chlorophyll, respectively
Snowball Y Improved
Flavor Profile: Mild, creamy, slightly nutty when roasted.
Culinary Uses: Versatile—excellent for steaming, mashing, roasting, and ricing.
Notes: Compact heirloom variety; self-blanching with pure white, tight heads.
Planting Tip: Ideal for fall planting; protect from sun to maintain whiteness.
Days to Maturity: ~70–80 days
Amazing
Flavor Profile: Smooth and mild.
Culinary Uses: Roasting, sautéing, grilling.
Notes: Tolerates heat better than many others; tight curds with upright foliage.
Planting Tip: Great for late spring or early summer plantings.
Days to Maturity: ~75 days
Graffiti (Purple Cauliflower)
Flavor Profile: Mild with a touch of sweetness; slightly nuttier than white types.
Culinary Uses: Steaming, raw in salads, stir-frying.
Notes: Rich purple color from anthocyanins; color fades when cooked unless lightly steamed.
Planting Tip: Prefers full sun and cooler weather for richest color.
Days to Maturity: ~80–90 days
Cheddar (Orange Cauliflower)
Flavor Profile: Mild and slightly sweet; firmer texture.
Culinary Uses: Roasting, sautéing, blending into soups.
Notes: Orange hue from beta-carotene; retains some color after cooking.
Planting Tip: Keep heads covered for best color intensity.
Days to Maturity: ~58–65 days
Veronica (Romanesco Cauliflower)
Flavor Profile: Nutty and mildly sweet, more complex than standard cauliflower.
Culinary Uses: Roasted or steamed to highlight fractal form.
Notes: Unique spiral fractal appearance; technically a broccoli-cauliflower hybrid.
Planting Tip: Requires consistent moisture and cooler temps.
Days to Maturity: ~75–90 days
Purple of Sicily (Heirloom)
Flavor Profile: Sweet, rich, and nutty.
Culinary Uses: Boiling, steaming, pureeing; softens beautifully.
Notes: Large heads turn green when cooked; mild flavor and good for beginners.
Planting Tip: Sow in late summer for fall harvest.
Days to Maturity: ~85–90 days
Fioretto 85 (Caulilini-type)
Flavor Profile: Mild and sweet with tender stems.
Culinary Uses: Stir-frying, grilling, fresh eating.
Notes: Long-stemmed, loose-floreted hybrid—“caulilini” style.
Planting Tip: Protect from frost; needs staking in windy areas.
Days to Maturity: ~85 days
Violet Queen
Flavor Profile: Subtle and fresh; holds flavor well raw.
Culinary Uses: Salad garnish, raw trays, light sauté.
Notes: Violet exterior with creamy white interior; elegant for market display.
Planting Tip: Direct sow in mid-summer for best fall color.
Days to Maturity: ~75–85 days
| Variety | Color | Head Type | Days to Maturity | Best Uses |
|---|---|---|---|---|
| Snowball Y Improved | White | Compact, self-blanching | 70–80 | Steaming, roasting, ricing |
| Amazing | White | Upright foliage, tight head | 75 | Grilling, sautéing, roasting |
| Graffiti | Purple | Standard head | 80–90 | Steaming, raw, stir-frying |
| Cheddar | Orange | Standard head | 58–65 | Soups, roasting, sautéing |
| Veronica | Green (Romanesco) | Fractal spirals | 75–90 | Roasting, steaming |
| Purple of Sicily | Purple | Large heirloom | 85–90 | Boiling, pureeing |
| Fioretto 85 | White (Caulilini) | Long-stemmed, loose floret | 85 | Stir-frying, fresh eating |
| Violet Queen | Violet exterior | Small elegant head | 75–85 | Raw, sauté, garnish |
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