Cauliflower in season in Australia
Cauliflower is in season in Australia from March to October, and at its peak from May to August. This is the cooler south; the tropical north has its own calendar.
At its best
A winter vegetable. Brisbane Markets reports from May to August describe plentiful Lockyer Valley cauliflower, and NSW's seasonal guide lists it in autumn, winter and spring.
At the shop
Look for a firm, compact head with white to cream curds (yellow or purple for those varieties), surrounded by trimmed, firm green leaves. Avoid heads yellowed by sun, with a loose "ricey" texture, or with handling damage. Bruised cauliflower browns and decays quickly.
Keeping it
Keep it in the vegetable drawer, in a closed container, for the best freshness. Keep it away from ripening fruit, since a little ethylene can discolour the curd and yellow the leaves.
Three dinners
- Cauliflower cheese A simple white sauce, baked until golden.
- Roast cauliflower and chickpea curry Roast first for a nutty edge.
- Cauliflower tacos Spiced roasted florets with a lime slaw.
How we decide. Each item carries a score from 0 to 20 for every month of the year. We call 16 or more “at its peak” and 8 to 15 “around”. The scores were checked against Australian growers’ bodies, state government pages and the Sydney and Melbourne markets, and last reviewed on 9 October 2026. Seasons shift a few weeks with the weather and the state, so treat the edges as guides. Spotted something wrong? Tell us at [email protected].
General information only. These guides are not advice about how you should prepare, store or eat any food. Please follow the packaging and the official food-safety guidance from Food Standards Australia New Zealand (FSANZ) and your state or territory food authority.