Early Snowball Cauliflower
Smooth 6-7" heads of tightly formed white curds are solid, crisp, and tender. This variety is well-suited to being eaten raw, baked, roasted, or steamed. Can be overwintered for an early crop in warmer regions. Introduced to American gardeners in 1878 by Peter Henderson & Company.
- 60-85 days from transplant
- ±5,600 seeds/oz
- Crisp and tender white curds
- Heads grow to 6-7 inches across
- In warm regions it can be over-wintered
This variety works for:
- Fresh eating
Many people serve cauliflower raw with dip or hummus as an appetizer, but the nutty flavor of the curds is accentuated when roasted.
Try roasting your cauliflower and serving it with a curry or adding cooked curds to a soup and then pureeing with a dash of cream and topping with roasted hazelnuts and grated cheese.
Instructions - Sow seeds indoors ¼" deep. Plant out just before the last frost. Cauliflower prefers cool temperatures and a steady supply of water. Tying leaves around heads to blanch is not necessary, but the practice helps prevent yellowing of the creamy white curds.
- Start Indoors: 6-8 weeks before last frost
- Germination: 4-10 Days
- Plant Outdoors: 24” Apart
- Light: Full Sun