The Red Cauliflower (Brassica oleracea var. botrytis) is a unique variety distinguished by its deep red to purple heads, rich in anthocyanins, natural antioxidants with proven health benefits. Red Cauliflower seeds produce medium-sized plants with strong foliage that protects the curd and adapts well to a variety of climates and soils.
This crop thrives in cool to mild climates and prefers fertile, deep, well-drained soils with a pH of 6–7. Sowing takes place from August to October for autumn crops and January to March for spring harvests. Recommended spacing is 50–60 cm between plants and 70–80 cm between rows. Harvesting occurs 90–120 days after sowing, when the heads reach full color and firmness.
The Red Cauliflower variety is rich in vitamins C and K, phenolic compounds, and anthocyanins, offering high nutritional value and antioxidant protection. It can be eaten raw or cooked, retaining much of its vibrant color after cooking and adding visual appeal to any dish.
