HARVESTING AND STORING
When to Harvest
The cauliflower curd, like the broccoli head, is actually a group of tightly clustered white or purple flower buds. Harvest the curd when it reaches the desired size but before the buds begin to separate. This is about two months after transplanting. Cut the head so that at least two wrapper leaves are present.
If cauliflower must be stored for several weeks before using, leave a portion of the stalk and leaves to protect the curd. Cauliflower will keep fresh in the refrigerator for up to two weeks.
Waiting for small heads to get bigger may result in over-mature, small heads. It is better to harvest a little too early than a little too late.
Cauliflower production measures
If you are interested in production details
1 bushel = 24 pounds
2 medium heads = 3 pints frozen
= 1 1/2 quarts canned
Storing Fresh Cauliflower
Fresh Storage: You can store cauliflower in the fridge for 2-4 weeks.
Preservation: Cauliflower can be frozen and can be pickled.
COOKING WITH CAULIFLOWER
General Cooking Techniques
First remember that raw cauliflower is a terrific treat in salads, in hors d’oeuvres, or as a healthy snack. A mix of raw vegetables including cauliflower(called crudités) are wonderful at a cocktail party served with dip.
Cauliflower can be Braised, Steamed, Boiled, or Glazed. Creamed Cauliflower soup is wonderful.
