The Field Guideby Moss & MarrowThe Field Guideby Moss & Marrow
In the Netherlands, cauliflower is in season May to November, at its best in June, July, September and October. Cauliflower is in season now, in November.
Dutch cauliflower runs from May to November, with a spring and an autumn peak.
A dense, creamy white head wrapped in fresh leaves.
Vitamin C, vitamin K, folate and glucosinolates, like the rest of the brassicas.
To get the most: Roasting and steaming keep more vitamin C than boiling. The leaves and core count too.
On our nutrient density chart, a normal serving of cooked cauliflower (150 g) gives about three-quarters of a day's vitamin C and about a fifth of a day's vitamin K, counting what your body absorbs. That puts it in the top 25% of the 244 foods we scored.
Content per NEVO, the Dutch food composition database. This describes what the food contains, not what it does for you.
Roast whole florets until browned, or steam and dress with brown butter. The leaves roast well too.
Leaves roast to crisp edges, the stalk slices into a stir-fry, and the core grates raw into a slaw.
8 producers in The Field Guide sell cauliflower, according to their own website or shop list, each checked against our inclusion criteria and listed by province. Another 170 growers passed our bar for this food group; we have not yet recorded what each of them grows, so ask them or search the map.
Open on the map →Dates read on 2026-10-11. If a window on this page is wrong, tell us with a source.
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A free list of what’s in season this month, then one slow email a month with seasonal tips and goodies.