Quick Garden Tips
- Cauliflower is a member of the mustard (or cole) family along with broccoli, Brussels sprouts, cabbage, kale and radishes.
- Try growing cauliflower varieties with different colors, including white, yellow, green and purple.
- Start seeds indoors about 6 weeks before planting time or transplant a start into your garden. Plant 12 to 24 inches apart.
- Water to keep soil evenly moist.
- Add a balanced fertilizer every 3 to 4 weeks after the plant is about 4 inches tall. Follow fertilizer package directions.
Season and Location
- Plant in fertile, well-drained soil in full sun.
- Cauliflower prefers cool weather, so plan for a harvest in spring or fall.
Container Gardening
- Choose small, compact varieties such as Snowball or Violet Queen.
- Use at least a 5-gallon container with holes in the bottom for drainage.
Key Pests and Diseases
- Aphids: hose off with water.
- Cabbage worms: remove by hand.
- Use plant covers early in the season to reduce pests.
- To help reduce disease, do not plant cole family vegetables in the same area more than once every 3 or 4 years.
When to Plant and Harvest Cauliflower in Oregon
- Coast: Plant in January to harvest February through April. Plant again in June to harvest July through September.
- Western Valleys: Plant seeds indoors mid-February through mid-March. Plant April through mid-July to harvest mid-July through October.
- Central/Eastern (high elevations): Plant seeds indoors mid-February through mid-March. Plant April through May to harvest June through August.
- Columbia and Snake Valleys: Plant seeds indoors mid-February through mid-March. Plant in April to harvest May through June. Plant again in July to harvest August through November.
Recommended Types to Grow by Color
- Snowball, Snow Crown, Candid Charm, Apex, Amazing, Cortez, Titan, Violet Queen, Graffiti, Panther
When and How to Harvest
- Harvest cauliflower heads by cutting the stem below a head when it is a useable size. Heads should be tight and dense.
- Remove leaves wrapped around the head.
Storage and Cooking
- Refrigerate cauliflower after picking to keep for up to 3 weeks.
- Eat cauliflower raw with a dip or mixed into a salad. Use cauliflower cooked in soups, stir-fries or as a side dish.
- Freeze or pickle cauliflower for longer storage.
- Try this Food Hero recipe: Baked Cauliflower Tots