Temperatures of 20-30 degrees celsius. Single monsoon season lasting four months from June to September. Rainfall amount 700 mm/year. Basaltic soil (black cotton soil).
We were not able to grow cauliflower very well. It requires cooler temperatures than are typical for our location. With the high temperatures, the flower breaks into smaller buttons instead of giving a nice full flower. Plant a seed at a time a few inches apart at the start of winter. Water twice a day so the soil is fairly moist.
It takes 8-10 days for the seed to give a sapling and about 3 months for the cauliflower to grow. The plants usually cross-pollinate so best to grow many of them together.
Treat with Jeevamrutha once a week during growth. Jeevamrutha = 1 part cow dung + 1 part cow urine + 0.2 parts jaggery + 0.2 parts pulse flour and some soil. Cover, keep in shade, mix thrice a day. Incubate and use.
Cauliflowers grow close to the ground and beetles and other insects will feed on the cauliflower.
Cauliflower is an excellent source of many different vitamins.
Since we weren't able to grow cauliflower very well, we did not fuss with the seeds too much. Keep the cauliflower in the ground till you are ready to eat it. It can also be stored in a cool dry place or in the fridge for several weeks. Or you can make cauliflower pickle. For cauliflower pickle, make sure all utensils and spoons are completely dry. Cut, wash and fully dry 1 kg cauliflower. Add salt + turmeric + chilli powder + fenugreek seed powder (this has a bitter flavour and adds some complexity, but is not essential) + pulp from a lemon sized piece of tamarind + juice from one lemon + generous amount of oil. Mix well and keep. The flavour will evolve over the next few days so taste frequently and adjust. This pickle can be stored in the fridge for several months.
Alu gobi fry (basic version)
In a pan add 1 tablespoon of oil + 4 crushed cloves of garlic + cummin seeds + turmeric (optional) + half a kilo of small chopped potatoes and cauliflower + salt cover and cook till vegetables are soft. Then uncover and fry till the pan is dry, add chilli powder. Eat hot with chapathi.
Alu gobi fry (basic version: good with Indian or Western dishes)
Pick a cauliflower that still has its outer leafy covering. Remove the leaves, wash, finely chop and keep aside. In a pan, fry finely chopped cauliflower in olive oil and salt till soft. At the end, add the chopped cauliflower leaves and pepper.
Alu gobi fry (more elaborate version)
In a pan add 2 tablespoons of oil + half a cup of finely chopped onion + 1 tablespoon of grated ginger and garlic + salt and fry till onions are brown. Then add 4 tablespoons of tomato puree + 1 teaspoon of garam masala + 1 teaspoon of chilli powder. Cook till the oil seperates from the mixture. Then add half a kilo of inch-sized pieces of potatos and cauliflower. Cover and cook till vegetables are soft. Garnish with fresh corriander leaves. Eat hot with chapathis or rice.
Dum gobi
In a pan add 2 tablespoons of ghee (clarified butter, this is important and effects the flavour of this dish) + 1 tablespoon of oil (keeps the ghee from burning!) + 4 cardomom pods split open + 3 cloves + cinnamon stick + 2 slit chillies + half a cup of finely chopped onions + 1 tablespoon of ground ginger + salt and cook till onions are translucent. Add 4 tablespoons of tomato puree + 4 tablespoons of yoghurt. Mix and cook for 5 minutes. Add chopped cauliflower florets, cover and cook till soft. Eat hot with rice.