Cauliflower
Cauliflower Production
Cauliflower is a cool-season vegetable within the mustard family that shares the same genus (Brassica) as broccoli and cabbage. This temperature-sensitive cole crop has high nutrient demands and grows best in clay to loamy soils with adequate moisture and fertilization.
There are many varieties of cauliflower, each with their own biological clock and development timeline. Improper selection of variety depending on environmental factors can lead to unmarketable curds (the edible immature flower buds). In California, common cauliflower varieties include Snow Crown, White Magic, Batsman, Igloo, Rushmore, and Acclaim. Some farmers in Santa Clara County also grow Taishan Cauliflower, an Asian variety of cauliflower with longer green stems and smaller curds.
California produces cauliflower in many regions, including the Central Coast (Monterey, San Benito, and Santa Cruz Counties), the South Coast (Ventura, Santa Barbara, and San Luis Obispo Counties), the San Joaquin Valley (Tulare, Fresno, Stanislaus, and San Joaquin Counties), and the Southern Deserts (Riverside and Imperial Counties).