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Mini Cauliflower



5-10 days



50-60 days




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Care & Harvest

💡Temperature: Prefers cooler temperatures (65-70°F).


✂️ Pruning: Requires minimal pruning. Snip away yellow or brown leaves if they appear. Check the roots monthly and trim any that are brown or extending past the yPod


🥦 Harvest: Each plant produces one 3-inch wide, compact cauliflower head. To harvest the head, simply wait until it reaches 3-inches wide, then snip at the head’s base. The plant will not produce a second head, but the entire plant is edible, so you can harvest the leaves at the same time and consume them raw or cooked!

Quick Facts

The exact origins of Cauliflower are actually heavily debated among experts, but it is believed to be native to either the Middle East or the Mediterranean. Cauliflower is a descendant of a wild cabbage variety that is native to the coastal regions of the Mediterranean and was widely spread across the Mediterranean and the Middle East in ancient times.

Cauliflower is a common vegetable in many homes, but it is notoriously difficult to grow, taking up a large amount of space while producing a small, edible head. This Mini Cauliflower grows a head that is 2-4 inches on a compact plant. Cauliflower is an excellent source of fiber and vitamin C.

Mini Cauliflower is extremely versatile and adaptable to any cooking preparation. Its neutral flavor makes it an excellent vehicle for your favorite spices and seasonings. The leaves are also edible raw or cooked!

Harvest to Plate Recipe

How To Cook Mini Cauliflower



  1. Preheat the oven to 400 degrees F (204 degrees C).

  2. Rinse the cauliflower head and pat dry. Remove the outer leaves. Carefully cut off the bottom so that it’s flat and most of the woody stem is removed, being careful not to cut off so much that it falls apart. Be sure the head stays intact.

  3. In a small bowl, make the garlic Parmesan sauce. Stir together the olive oil, minced garlic, 2 tablespoons (28.3 grams) grated Parmesan (half of the total amount), basil, parsley, thyme, sea salt, and black pepper.

  4. Place the trimmed cauliflower head upside down (core side up) onto a 6-quart (5.6 liters) dutch oven. Drizzle 1/2 of the sauce over the cauliflower, tilting it to let it drip down the core and all around. Flip over and drizzle the remaining sauce over the top. Use a pastry brush to brush on any that had dripped down to the pan or didn’t spread well.

  5. Cover the dutch oven with a lid and bake for 35-45 minutes, until the cauliflower is tender and pierces easily with a skewer, knife or fork. (NOTE: cooking time may be less if using smaller head)

  6. Remove the lid. Sprinkle the top of the cauliflower with the remaining 2 tablespoons grated Parmesan cheese. Place the cauliflower under the broiler and broil for about 5 minutes, until the cheese is browned.

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