Cauliflower (Brassica oleracea var. botrytis) is a cool-season crop cultivated for its compact, edible flower heads. Cauliflower seeds produce medium to vigorous plants with large, protective leaves that cover the developing curd. The heads are dense, white, and firm, offering excellent flavor and texture.
This vegetable thrives in cool to cold climates and prefers deep, fertile, well-drained soils rich in organic matter. Sowing takes place from August to October for autumn crops and from January to March for spring harvests. Recommended spacing is 50–70 cm between plants and 70–80 cm between rows. Harvest occurs about 80–120 days after sowing, depending on the variety and growing conditions.
Cauliflower is rich in vitamins C and K, dietary fiber, and antioxidants, while being low in calories. It is consumed cooked or raw in salads, soups, and baked dishes, making it a staple in Mediterranean and global cuisine.
