Cauliflower is often considered one of the healthiest foods on earth- and there is a good reason why. With its rich supply of health-promoting phytochemicals, high level of anti-inflammatory compounds, and ability to ward off cancer, heart disease, brain disease, and even weight gain it seems there isn’t much cauliflower can’t do.
Discovered in Canada in 1970, the mutant vegetable was shipped to Cornell University, where agricultural scientists crossbred it with white varieties to create the showstopper of a vegetable that's now available at farmers' markets and some grocery stores. Like other vegetables in the Brassica family (including Brussels sprouts, broccoli, and cabbage), orange cauliflower comes into peak season during the fall months, when the cool air lends it a deep sweetness.
It tastes slightly more sugary and creamier than its cousin, but it can be successfully used in any recipe that calls for cauliflower: it's great when mashed, sauteed with potatoes, used as the base for soups, or roasted and served with pearl onions. Until it becomes too common to retain its "alien" status, orange cauliflower will remain an easy way to surprise and delight your dinner guests.
As cauliflower matures in the field, the sun naturally alters the color of the head. If it is exposed too long to the sun, the curds turn a dull yellow. This doesn't affect the taste of the vegetable — in fact, it likely produces more phyColored cauliflower holds the same firmness, crumbly florets, and texture as its white counterpart, with subtle differences in taste. Orange cauliflower is also dubbed "cheddar" cauliflower, though it tastes nothing like cheese. Its flavor is mild, slightly sweet, and creamy.It also contains about 25% more vitamin A than white cauliflower.
While the hue of colored cauliflower can range from subtle to vibrant, the tone is no indication of freshness. Look for cauliflower that has a uniform color with densely packed florets that are free from brown spots and blemishes. It should feel heavy for its size, and the leaves should look fresh and vibrant. Wilted leaves indicate an older head of cauliflower.
Nutritive value:
Vitamin A deficiency is one of the major problems which affect the health of the poor Indian population. To overcome it is essential to have some cheap source of vitamin A. The reason behind the yellow cauliflower now seems to be clear as it contains an ample amount of yellow pigment B-carotene precursor of Vitamin A, which acts as an antioxidant that may reduce the incidence of cardiovascular disease and certain types of cancer. Since cauliflower is grown all over India almost all year round. India is the second-largest producer of cauliflower in the world next to china. Yellow cauliflower will no doubt overcome the problem.
According to the season of the growth, all types are divided into:
a) Early season types and
b) Late season types.
Late cauliflower types are grown for a longer period, have a larger plant and the leaves bend over the heads naturally and branch the curd while early cauliflower needs to have the leaves tied near maturity to branch.
Climatic Requirements:
Proper climatic conditions are almost essential according to the variety of cauliflower. Cauliflower thrives best in a cool and moist climate. Cauliflower withstands so low temperature or so much heat as cabbage does. Dry weather and low humidity are not suited for it. For good seed germination, a temperature of 50 to 70 0 F is required. High temperatures produce poor quality curds viz Ricey, leafy, fuzzy, loose, and yellow curds. Temperature below the optimum during the growing period delays maturity and undersized, small unmarketable heads or buttons may be formed. Dry hot weather may give rise to small hard heads.
Soil and its Preparation:
It can be grown on a wide range of sold provided they are rich in nutrients have adequate soil moisture, possess good drainage and also contain plenty of organic matter. Sandy loam soil is preferred for early crops, while loam and clay loams are for late crops. Cauliflower grows best on neutral to slightly acid soils i.e. at PH 6.0 to 7.0. If the soil is below PH 5.5 liming at the rate of 5 to 10 quintals per ha should be done for the successful raising of cauliflower.
Higher PH than 7.0 decrease the availability of boron. The soil must be thoroughly prepared to make it lose friably, and retentive of moisture. Basic organic manures should be applied during the field preparation. It requires better-prepared soil than cabbage. That is why it has been humorously referred to as cabbage with a college education.’ 1 to 2 corrosive ploughing by a soil turning plough followed by 3 to 4 ploughing with desi plough is enough for it.
Seed rate and Time of Sowing:
The seed is sown in a nursery bed in May- June for early, July – August for midseason (maincrop) and September – October for late varieties. In cauliflower seed rate fro early crop is 600 to 750 gm and for late crop 400 to 500 gm /Ha
Layout and Spacing:
Ridges and furrow type of layout is used for the crop. Before that seedlings are prepared in a nursery bed (Raised bed) and transplanted in the main field after 3 – 4 weeks. Spacing for the early crop is 45 X 45 cm and the late crop is 60X 60 cm.
Manures and Fertilizer:
For the best result, 15 to 20 tons of FYM or compost should be incorporated into the soil about 4 weeks before transplanting. In cauliflower 100 kg N, 50 kg P2O5 /ha, should be given.
Irrigation:
It may be given to the crop every 5 – 6 days for the early planting and 10- 15 days for the late crop. At the time of head formation, there should be enough moisture in the field, so irrigate at this time and when cauliflower is raised late in the season, it should be watered closely.
Interculture Operation:
Shallow frequent cultivation should be given in the cauliflower field by khurpi or hoe to kill young weeds and provide soil mulch. Avoid deep cultivation, for it may destroy the plant roots located top 3 to 6 mater in the soil. Weeding should be started as soon as plants are set in the field. Four to five weeks after transplanting, the plants should be slightly earthen up in the field.
Harvesting:
Cauliflower should be harvested when the head has developed the proper size and is at the right stage of maturity. The head should be compact but it should not be broken into segments. The plant is cut off well below the head so that the stub has left the head from damaging during transporting to the market. The plants are cut as and when curds are well developed. As curds do not develop uniformly, so only those which are fully developed are removed but not over matured ones after inspecting the whole field each second or third day. Harvesting the field during morning or evening so that the product may be kept cool for the market.
Yield:
In the case of early cauliflower crops, 200 to 250 quintal/ha yield is obtained. While in case of later crop it is 250 to 300 quintal/ha.
