I’m not ready yet!

With a mild and sweet flavour, cauliflower is as nutritious as it is versatile. Whether steamed, roasted, mashed or used creatively as a low-carb substitute (for example, cauli rice and pizza crusts), cauliflower provides a delicious and healthy addition to any meal. Whole roasted caulis are the perfect addition to any dinner party or provide a quick and easy weeknight meal.

To pick:

When a cauliflower is ready to be harvested, the leaves will be sizeable and open, allowing you to clearly see the flower. The flower itself should be tightly packed. If the buds are opened slightly, the cauliflower has overripened and they may even have a blueish hue to the flower itself. To cut, begin by exposing the stem of the cauliflower to make for easier cutting. Cut at a 45 degree angle using a knife or secateurs. Remove the cauliflower leaves – this should be an easy task and you can do so gently with your hands.


I took a minimum of 100 days to be ready for harvest!

Please be mindful that this garden is a shared space.

Kindly only pick what you will consume at the time of harvest.