Flame Star Cauliflower is a dependable cool-season brassica that produces tight, dense heads ready to harvest in 70 to 80 days. This nutritious vegetable thrives in full sun with modest water needs, making it a straightforward choice for spring and fall gardens. Rich in vitamin C, vitamin K, and folate, it transitions beautifully from garden to kitchen, whether steamed, mashed as a low-carb potato substitute, or preserved through freezing and pickling.
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Tight, dense heads that mature at a convenient 6 to 8 inches in diameter give you visual certainty about when to harvest. The variety's low water requirements and preference for cool temperatures (around 55°F) align it well with spring and fall growing seasons. Its nutritional density and adaptability to storage make it valuable for gardeners planning succession plantings or wanting a reliable supply stretching from fall through early spring in milder climates.
Flame Star Cauliflower shines in preparations that celebrate its tender texture and mild flavor. Steam it whole or in florets, then mash with butter and seasonings as a low-calorie, low-carbohydrate alternative to mashed potatoes. It also takes well to pickling for extended storage and freezes beautifully after blanching, making it a practical choice for meal planning and preservation.
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Harvest Flame Star Cauliflower when the heads are tight and dense, approximately 6 to 8 inches in diameter. Use a clean, sharp knife and cut below the head while retaining some leaves around it for protection during storage and transport. Remove any heads that have started to open or develop a coarse, ricey appearance, as these indicate maturity past peak quality. Timing matters; waiting too long allows florets to separate and the curd to deteriorate in texture and appearance.
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