Cauliflower is one of the few vegetables of which we eat the blossom. The small florets have a mild aroma and taste only faintly of cabbage.
Cauliflower – Fresh from Pfalzmarkt
Cultivation & harvest
The basis for tasty cauliflower is a loamy, deep and nutritious soil, which at the same time provides a good water capacity. Optimal for cultivation is also a full sun to partial shade location. The harvest period lasts from April to November and promises a long availability and constant freshness.
Cauliflower can be used for soups, stir-fries, quiches, bakes or salads. It tastes great with light, creamy sauces or sprinkled with fried breadcrumbs. Adding a few drops of lemon juice to the cooking water keeps the head white and reduces cooking smells.
Cauliflower can be stored in the crisper drawer of the fridge for two to four days.