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Harvest Cauliflower

Image by Eric Prouzet

 

Farm Recipe:

Cauliflower Gratin

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Ingredients:

  • 1 large head of cauliflower, cut into florets

  • 2 tablespoons butter

  • 2 tablespoons all-purpose flour

  • 1 cup milk

  • 1 cup shredded cheese (such as cheddar or Gruyère)

  • Salt and pepper to taste

  • 1/2 cup breadcrumbs

  • Fresh parsley, chopped (for garnish)

Instructions:

  1. Preheat oven to 375°F (190°C). Grease a baking dish.

  2. Steam or blanch cauliflower florets until tender, about 5-7 minutes. Drain well.

  3. In a saucepan, melt butter over medium heat. Stir in flour and cook for 1-2 minutes until bubbly.

  4. Gradually whisk in milk, stirring constantly until mixture thickens.

  5. Remove from heat and stir in shredded cheese until melted and smooth. Season with salt and pepper to taste.

  6. Place cauliflower in the prepared baking dish. Pour cheese sauce over the cauliflower.

  7. Sprinkle breadcrumbs evenly over the top.

  8. Bake for 25-30 minutes, or until golden and bubbly.

  9. Garnish with chopped parsley before serving.

Image by engin akyurt

 

When is it "pick-perfect"?

Harvest cauliflower when the heads are firm, compact, and reach a desirable size, typically 60-80 days after planting depending on the variety and growing conditions.

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How to Harvest:

  • Cut the cauliflower head from the plant using a sharp knife, leaving a few outer leaves intact.

  • Make the cut cleanly through the stem to avoid damaging nearby plants.

 

Storage:

  • Store cauliflower in the refrigerator in a perforated plastic bag or wrapped in a damp towel to retain moisture.

  • Cauliflower can keep for about 1-2 weeks in the refrigerator.

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