Harvest heads when they’re at least 5 inches across (and up to 8) but before they begin to flower. Buds should be tight.
Harvest by cutting head off of stalk with a knife or shears.
After harvesting the top bud, lateral buds may sprout, allowing harvest to continue.
End of Harvest:
Cauliflower is very sensitive to heat and will bolt, or flower. Because the part of the cauliflower that we eat is the bud, when the plant flowers it is no longer harvestable.
Storage:
Do not wash cauliflower until you are ready to eat it.
Store cauliflower loose in the fridge - it will keep for 3-5 days.
For longer storage, cop into florets, steam or blanch, and freeze in sealable bags or containers.
Recipe Ideas:
Wash and cut cauliflower into florets. Enjoy raw as a snack, steamed and tossed with pasta, added to a stir fry, or roasted with olive oil and your favorite spices.