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Cauliflower

Cauliflower Vegetable Seeds

Featuring heirloom, open-pollinated, non-GMO, untreated seeds.

Cauliflower heads can be roasted, grilled, boiled, fried, steamed, pickled, or eaten raw. When cooking, the outer leaves and thick stalks are typically removed, leaving only the florets (the edible "curd" or "head"). The leaves are also edible but are often discarded.

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Cauliflower, Snowball


In Stock
$2.49

Cauliflower is a cool-season crop, partially hardy to frost and light freezes, and can be grown wherever there are cool growing seasons. When planting your cauliflower, choose a spot in full sun. If it is an unusually warm day, you can move your container into shade. Water is critical in the beginning of the season while it may still be a bit warm outside. Cauliflower is affected by pests like other members of the cabbage family. Repel flea beetles and root maggots on young seedlings by covering your containers with insect nets immediately after planting. This versatile veggie can be used as a carb substitute for rice or cous cous, and can even be made into gluten-free pizza crust.

 

Type Cauliflower
Family Cabbage Family
Temperature Soil 40F
Temperature Daytime 60-65F
Temperature Evening 60+F
Lighting Full, 6-8 Hours Per Day
Water Steady: 6 Gallons / Week
Maturity Moderate: 50-65 Days Harvest
PH Neutral 6.5-7.4
Zones 3A-10B
Plant Placement 6 Plants, 3 Per Row

Cauliflower: Plant has a short stem with round compact head. Plant is well protected and is pure white in colour, approx 0,9 – 1,2 kg (2-3lb) in weight. Hardy variety well suited for open field growing.

Packet: 9-10 grams of seed