Days to Maturity: 70 to 75
A Romanesco type, Clementine Cauliflower is a vigorous and reliable plant that sets excellent crops of high-quality heads with deep orange curds. The firm curds hold their color when cooked and have a mild, sweet, nutty flavor. Eat raw, roasted, grilled, sauteed, steamed, or freeze for later use. Cauliflower is considered a superfood for its nutrient rich content. It is an excellent source of vitamin C and contains phytonutrients, including glucosinolates, carotenoids, and phenolic compounds.
An herbaceous biennial, typically grown as an annual, cauliflower is a member of the cabbage and mustard family (Brassicaceae or Cruciferae), commonly called crucifers, brassicas, or cole crops.
Cauliflower grows best in sunny locations with organically rich, well-draining soils. Consistent moisture and cool temperatures (between 50° and 70°F) are important to keep the heads from becoming bitter and buttoning. Mulching helps to maintain moisture and to keep the roots cool. Regular fertilization may be beneficial.
A cool-season, winter-hardy vegetable, the toughest of the cool-season crops, one of the first to be planted in the garden, cauliflower can be direct sown into the garden as soon as the soil is workable in early spring, 2 to 4 weeks before the last frost date. But it can also be started indoors 4 to 5 weeks before transplanting, spring and fall. It needs cold temperatures to germinate and grow but is sensitive to heavy frost.
