Cauliflower is ready for harvest at 90-120 days after planting. The curds should be harvested promptly when they are of full size but still compact, white and smooth. Delayed harvesting results in the curds turning loose, leafy and ricey. The curds are to be harvested by bending and cutting off the stalk well below the curd with a sharp cutting knife. Harvest with great care and do not remove the curd by snapping or twisting as it causes damage to the curd. Several harvesting will be necessary in the field, as all the curd do not mature uniformly at the same time. Harvested produce should always be stored in shade before packing. Average yield obtained from early varieties is 6-10 t/ha. Mid season varieties, yield 12-20 t/ha while the yield of late types is 20-30 t/ha.