The curd of cauliflower will reach harvesting maturity in about 60 days. The harvest stage is determined based on curd size and condition.

Curds should be harvested before the curds become discolored, loose or otherwise blemished. The head should be compact and not to be broken into segments.

The curds are cut off the stalk with a large sharp knife. The large leaves are trimmed away until sufficient jacket leaves remain to protect the curd. Harvesting should be done in morning or evening to make the produce cool.