A gardener’s friend, Self Blanche does the work itself. The leaves on this variety curl upwards and help protect the curds from the sun until harvesting in September/October. Price for 18 seeds.
SOW: anytime between March and May. We start all our cauliflowers in pots or modules under cover to give them a good root system.
GROW: transplant about 6 weeks after sowing to final position in firm ground and space at about 60cm apart. Regular watering is essential; cauliflowers do not like to get dry. This variety can be harvested in September/October. Cut the curds when they are tight and firm – don’t leave them on the plant too long.
EAT: lovely fresh from the garden, also good for freezing. And why not make soup?
Easy Peasy Cheesy Cauliflower Soup (4 portions): you will need 500g (approx) cauli curds (separated), a large onion, 1ltr veg stock, smoked paprika to taste and 10 light blue cheese triangles!
Chop the onion finely and put in a large saucepan. You can gently fry these down to soften them if you want to. Then add the veg stock and the cauliflower, bring to the boil and simmer until the cauli if softened. Blitz until smooth, add the cheese triangles and paprika and blitz again. This will keep in the fridge for a day or two and we just microwave it to heat it up again!