Cauliflower

Cauliflower needs mild temperatures, roughly 15 to 22 °C, to form a tight white head. In Togo that only happens during the harmattan, from November to February, so it remains a specialty crop grown in small volumes. We recommend booking your order ahead of the season.

Our growers protect the curd from the sun by folding leaves over it, which keeps it creamy white. Heads are cut when compact and firm, trimmed and wrapped in their own leaves for protection.

How we supply it:

• Two sizes, about 0.8 kg and 1.2 kg per head.
• Packed in 10 kg cartons, or by the pallet of 300 kg (30 cartons).
• Kept at 0–4 °C. Cauliflower stays fresh 3 to 4 weeks at best, so we ship it by air freight.

Roast it, steam it, use it in curries, gratins, soups or as cauliflower rice. Every lot is traceable to the farm.

Volumes are small, so check availability with us before the season starts.