Cheddar Cauliflower

Brassica oleracea 'Cheddar'

vegetable

A striking bright orange cauliflower containing 25 times more beta-carotene (vitamin A) than white cauliflower. Orange color is caused by a natural genetic mutation that concentrates the same beta-carotene found in carrots. Flavor is mild and slightly sweeter than white cauliflower. The orange color intensifies when cooked. A nutritional powerhouse in an eye-catching package.

✅ Plant alongside

Good neighbors that attract beneficial insects or deter pests

• Onion: Deters aphids and cabbage moths from brassica beds
• Dill: Attracts beneficial wasps that parasitize cabbage worms
• Marigold: Deters cabbage root fly and nematodes
• Celery: Said to repel white cabbage moth when planted as a border

❌ Keep away from

🛡️ Pest & disease prevention

Proactive ways to stop trouble before it starts. Tap a name with an arrow for its full guide

• Cabbage worm →

  Inspect weekly for white butterfly eggs; Bt spray at early caterpillar stage; row cover

• Aphids →

  Water blast colonies off; insecticidal soap; introduce parasitic wasps

• Cabbage root fly →

  Brassica collars at transplanting; row cover; beneficial nematodes in soil

• Black rot →

  Use certified disease-free transplants; avoid overhead watering; copper spray if detected

🌾 Harvest & storage

Harvest when the head is firm, compact, and 6 to 8 inches across. The orange color should be uniform and vibrant. Heads that sit too long begin to separate (riceing). Cut with several wrapper leaves attached to protect the head. Refrigerate for up to 2 weeks. Orange color deepens when roasted at high heat.

🥗 Nutrition & benefits

Exceptional source of beta-carotene (25x more than white cauliflower), vitamin C, vitamin K, folate, and glucosinolates. The orange pigment is directly converted to vitamin A in the body. High in sulforaphane and indole-3-carbinol, compounds studied for cancer-preventive properties.