Q&A for How to Harvest Cauliflower

Assuming you're growing the cauliflowers yourself, this advice applies to after harvesting. Keep the roots intact and shake off the soil. Hang the cauliflowers upside down in a shed or similar place which is both cool and dry. They will stay firm for up to 3 weeks if stored like this. If you want to keep the cauliflower firm in the kitchen, keep refrigerated in the vegetable crisper and use within the week.

Cauliflowers grow best in alkaline soils. If the soil is acidic, add some lime to balance the pH. The soil should also be one that drains well when watered. Improve the soil with compost.

A cauliflower is ready to be harvested when the head has reached a width of 6–8 in (15–20 cm). The whole head should be firm, compact and white in color. If the head is not yet compact, then it's not ready to be harvested. If the florets are spread and the head appears sparse, then you've waited too long.

A cauliflower head can only be harvested once. Once you've removed the mature cauliflower head, a new head will not grow in its place. This is why it's important to harvest the cauliflower at the right time, to ensure it is large enough and in good shape. Some small florets may form after cutting off the head but they won't grow any larger.

A purple tinge on the curd of a cauliflower plant means that there is an increase in anthocyanin, a harmless pigment found in other plants such as plums and eggplant. The production of this pigment is sped up by long exposure to sunlight. Purple-tinged cauliflower is still perfectly safe to eat, however it may have a slightly off flavor. This off flavor is increased by cooking, so it's best to eat your purple cauliflower raw.