Since the "heads" best develop in cool weather, seeds are typically sown in the summer and allowed to mature during the fall. But seeds can be sown in January or February under glass or late September to October for wintering in cold frames to plant out in spring.
Sunlight will cause the heads to discolor so blanching may be required for some varieties. This is accomplished by tying the outer leaves around the heads when they reach the size of a golf ball.
Harvest at their peak before the heads begin to loosen. Cauliflower can be enjoyed while fresh — either raw or steamed — or boiled or fried. Also good frozen or pickled.
Each packet contains 0.25 gram or approximately 60 to 70 seeds.