Objective: Develop suitable Hurdle treatment for preservation of cauliflower till 180 days of storage period. Methods: Fresh cauliflower were preserved by combinations of hurdles i.e. blanching (100__ampersandsigndeg;C for 60 sec.), steeped into different concentrations __ampersandsignamp; combinations of preservatives __ampersandsignndash; P0 (Control sample- fresh without treatment), P1( 8% Salt + 500 ppm Potassium metabisulphite + 100 ppm Sodium benzoate), P2 (10% Salt + 400 ppm Potassium metabisulphite + 200 ppm Sodium benzoate), P3( 12% Salt + 300 ppm Potassium metabisulphite + 300 ppm Sodium benzoate), P4 ( 8% Salt +0.3% Citric acid + 300 ppm Potassium metabisulphite + 300 ppm Sodium benzoate), P5 ( 10% Salt + 0.2% Citric acid + 400 ppm Potassium metabisulphite + 200 ppm Sodium benzoate) and P6 (12% Salt + 0.1% Citric acid + 500 ppm Potassium metabisulphite + 100 ppm Sodium benzoate), aseptically temperatures T1 (ambient- 30-37 __ampersandsigndeg;C) __ampersandsignamp; T2 (refrigeration- 5-7 __ampersandsigndeg;C) for different time intervals i.e. 0, 30, 60, 90, 120, 150 __ampersandsignamp; 180 days respectively. This preserved cauliflower were studied for their microbial, sensory __ampersandsignamp; nutritional properties. Results: The treatments which remained microbial safe till 180 days of storage period were P4/T1 (YMC- 23.14count/gm), P5/T2(YMC- 17.71count/gm) __ampersandsignamp; P4/packed into food grade polyethylene pouches and then stored at two different T2 (YMC - 8.43count/gm). Among these three, P4/T2 was scored highest in sensory, lowest in physical and highest in nutritional evaluation. Conclusion: Best hurdle treatment for preservation of cauliflower till 180 days of storage period was P4/T2.