Boil, steam, stir-fry/Saute, Braise/stew, Deep Fry, Pressure Cook, Microwave, or Raw
When the curd flower head is 2 to 3" in diameter, pull three or four large leaves over the curd and fasten with a rubber band at the tips to shade and blanch the curd. Normal blanching time is 3 to 4 days, but may take longer in the fall.
Self-blanching types do not require this type of curd covering process.
Plants started in midsummer for a fall harvest will withstand light fall frosts and develop superior quality produce with a milder flavor than those that mature in hot weather. Light frosts will control insect pests allowing for fewer insect problems upon harvest.
Cauliflower should be harvested while the curd is still firm. When it is over-ripe, it becomes grainy or "ricey." When pulling off the curd, don't pull off all of the leaves - leave a row of leaves around the curd to prolong storage quality.
Storage and Preservation Methods
Best when frozen or canned, but can be stored fresh for two to three weeks if kept cool.