When a cauliflower head matures very rapidly, a condition called ricing can occur. Ricing is a condition in which the curd develops small flower buds that appear velvety or fuzzy. Optimally, the cauliflower head is harvested before that condition occurs. Soil moisture and soil fertility during curd development should be managed to reduce ricing. Other factors that contribute to ricing are dry spells, extremes of cold or heat, low temperatures just after planting, high temperatures during curd development and late supplies of nitrogen.
The downy mildew fungus Peronospora parasitica develops in cauliflower plants during wet conditions in cool weather. This fungus attacks the cauliflower plant, causing it to have white, fuzzy masses in patches on the undersides of leaves, stems and heads. Eventually, the leaves turn yellow then brown, and brown spots can develop in a mature cauliflower head. Downy mildew can be controlled by applying fungicides to the plant. Tori Leigh has been a professional technical communicator since When growing or purchasing cauliflower in the store, you notice that it has a white or creamy head.
However, variations might be possible because of light levels, climatic conditions, or the environment it grows in. In fact, you might have noticed that there is a purple tint, or the entire head turned purple!
Cauliflower needs a daytime temperature between degrees Celsius. When you plant cauliflower, you have to be wary of the weather, since the plant has to be large enough to maintain the development of its large head. If not, a late-season frost may end up killing or harming a young plant. When they mature, varieties will be able to tolerate the brief exposure to cold temperatures of up to the negative degrees.
When cauliflower heads mature rapidly, a condition known as ricing may occur, which is a condition when the curd would develop small flower buds appearing fuzzy or velvety.
You can prevent ricing by maintaining optimum levels of soil moisture and fertility, and to keep the plants from experiencing dry spells, extreme cold or hot temperatures, and also low temperatures after planting, high temperatures during curd development, or late supplying of nitrogen. Downy mildew fungus may develop in cauliflower plants during cool weather and wet conditions. The head should feel heavy for its size, and firm, without any looseness or floppiness to the florets.
Now smell it. It should smell fresh and grassy and a tiny bit bitter, but not funky or sulfuric. The leaves that are attached should be fairly firm and not wilted. Depending on how you intend to use the cauliflower, from steaks to florets to riced , you will want to clean it first.
The best way I have found is to snap off the leaves, slice the bottom half inch off of the stem, and soak the whole head in a large bowl of very cold water, swishing it around now and then, for about half an hour.
This will both wash off any debris and refresh the head. Then shake it off and pat it dry. Then you can continue with the prep for your recipe. Don't clean or prep the head of the cauliflower until you are ready to use it. Simply wrap it in a damp paper towel or clean lint-free tea towel, and put it into a zip-top bag, seal the bag and poke a few holes in it with a fork or small knife to allow the head to breathe.
Then store in the crisper drawer in your fridge until you are ready to cook. A whole head of cauliflower should last between two to four weeks when properly stored. Be sure to change the damp paper towel or tea towel every three to four days. Cut florets will last four to seven days, and rice should be used as soon as possible, within two days max.
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