Cheddar Hybrid (Orange) Cauliflower Seeds
• 70-75 days
• Package contains 10 Cheddar Hybrid Cauliflower Seeds
• Germination: 6 to 10 days at 55 to 70 F.
• Plant seeds 1/2 inch deep with 18 inches between plants and 30 to 36 inches between rows.
Cheddar Hybrid Cauliflower heads are a lovely light-orange hue. After cooking, this color becomes even more intense. Leaving the leaves of this cauliflower untied can also improve the color. Plant produces firm heads with great texture. If you live in a warm climate, you can plant in late summer and harvest in fall.
Cauliflower is a cool-season vegetable that belongs to the same family as cabbage, broccoli, Brussels sprouts, collards, and kale. The most common color of cauliflower is white, although it is available in vibrant colors such as purple, green, and orange. These vegetables are high in fiber and vitamin C.
Planting, Growing, and Harvesting:
You can grow cauliflower in the spring or fall. Plant seeds in full sun (partial shade could cause the heads to grow smaller). Keep the soil adequately moist. Cauliflower plants are sensitive and need weather that is not too cold or too hot to thrive. Lack of water can also cause your crop to suffer.
Some types of cauliflower have leaf cover that protects them (known as “self blanching”). If it doesn’t, you may need to tie leaves over the curd. Do this when the head begins to form and shows about 2 inches of curd. Using twine or a rubber band, tie some of the outer leaves over the center of the cauliflower. This helps to prevent sunburn and keeps the cauliflower from developing an “off” flavor.
When the cauliflower heads are ready to harvest, they will be about 6-8 inches in diameter. To harvest, cut the head from the main stem of the plant, leaving a few leaves left attached to the head. Store heads in the fridge for a week or two, or freeze for later use.
Recipes/How to Use:
Cauliflower is excellent eaten raw or cooked. Enjoy it in salads, soups, stir-fry, and more. It is great steamed and can even be cooked in the microwave.
1/2 head of cauliflower, washed
1 T. olive oil
Salt and pepper, to taste
-Grate the cauliflower by hand so that is looks like rice, OR cut the cauliflower into small sections and pulse in a food processor until you reach the right texture.
-Heat olive oil in a medium-sized skillet over med-low heat. Add the grated cauliflower.
-Saute the cauliflower rice, stirring often, for about 6-10 minutes.
-Add salt and pepper, then serve. Use this cauliflower as a substitute for rice in just about any meal.