Rich in fiber, minerals and vitamins while being low in calories, cauliflower is a safe bet. While the peak season for harvesting it runs from July to December, it is a vegetable that can be enjoyed all year round! Find out how to enjoy it in any season.
Usually white, cauliflower can also be yellow, orange and even purple. It is always delicious and has the particularity of being able to be eaten all year round.
Which variety of cauliflower should you choose to eat it all year round?
Cauliflower is a vegetable that we usually eat in autumn and winter. But depending on the variety, it can be harvested almost all year round since there are summer, autumn, winter and spring cauliflowers:
- Summer cauliflowers: sow from February to April and plant from April to June for a harvest from June to September. We love the ‘Sunset F1’ variety, whose heads are a surprising orange color. More traditional, the ‘Erfurt snowball’ cauliflower is distinguished by its small, immaculate heads;
- Autumn cauliflowers: sow from April to June and plant in June and July to be harvested from October to December. With large white heads and beautiful foliage, the ‘Autumn Giant’ cauliflower is a sure bet. Very original, the ‘Depurple’ cauliflower stands out with its astonishing purple color and subtle flavor;
- Winter cauliflowers: sow from April to May and plant in July and August for a harvest from January to April. The ‘Armado’ variety is resistant to cold and produces large, firm heads. The ‘Extra-hâtif d’Angers’ cauliflower is distinguished by its fine grain;
- Spring cauliflowers: sown in autumn and planted in winter to be harvested from May. The ‘Redoutable’ cauliflower is as beautiful as it is delicious thanks to its white heads with regular roundness and beautiful density.
How to store cauliflower so you can cook it anytime?
With its crunchy texture when eaten raw or soft when cooked, cauliflower is a must-have in the vegetable garden that you want to be able to cook all year round. Once harvested, it can be preserved in different ways:
- In the refrigerator: you can keep the cauliflower for 2 to 3 days in the vegetable drawer after separating its heads into florets that you will have previously washed. To keep it for up to 1 week, place the florets in an airtight container or keep the cauliflower whole and protected by a few leaves;
- In the freezer: To store cauliflower for up to 9 months after harvesting, blanch the florets by placing them in unsalted boiling water for 3 minutes. Drain them carefully and place them under cold water to stop the cooking. Drain them again and then wrap them in a freezer bag and store them in your freezer.
