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If left to its own devices, cauliflower plants produce yellowish or greenish heads that look unappealing compared to the snowy-white heads in the produce section of the grocery store. Gardeners put cauliflowers through a process called blanching to turn the heads white. Some types of cauliflower aren’t meant to be white. “Purple Head” and other varieties with the word purple in their name mature to a deep purple color that fades to green when cooked. Green varieties such as “Chartreuse” produce heads that resemble broccoli in both color and flavor.

1 Pull the leaves up over the head of cauliflower when the head measures about 3 inches across. Spread them so that the entire head is covered and fasten them together over the center of the head with a rubber band or long twist tie. The head grows quickly at this point, so fasten the leaves loosely to allow growing room.

2 Check the head daily. When it is completely white the head is ready to harvest. You can leave the head on the plant a few extra days, but harvest it while the curds are small and tight. Once the buds begin to spread out the head is past its prime.

3 Cut the heads, leaving 1- to 2-inches of stem underneath and a ruffle of leaves around the sides to extend the storage period.

Things Needed Rubber band or long twist tie

Tips An alternative method of blanching cauliflower is to pull the leaves all the way across the head and tuck them in under the opposite side. Some people feel that this method allows better air circulation around the head and helps prevent mold.

Cauliflower varieties labeled “self-blanching” have leaves that curl up over the tops of the head naturally. These varieties don’t require tying.

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