Cauliflower is not only tasty but also highly nutritious, making it a valuable crop for both health-conscious consumers and profit-driven farmers.
As a member of the brassica family, it shares benefits with vegetables like cabbage and broccoli.
According to Agnes Kimuli, a nutritionist, cauliflower is rich in essential nutrients like vitamin C, folate, and fiber, which support immunity and digestion.
Its mild, versatile flavour blends well in a variety of meals, whether cooked or eaten raw. With rising demand, farmers are finding cauliflower easier to grow thanks to improved farming practices, making it an attractive option for year-round cultivation.
Martin Senono, a vegetable farmer says there are several varieties that farmers prefer, including Dominant, Alpha, White Heart, Flora Blanca, Barrier Reef, and Conberra. These types are known for their firm, white curds and good yield.
He says success starts with a well-prepared nursery bed.
“I usually sow the seeds in fine, well-drained soil mixed with compost, watering is done lightly but regularly, and in three to four weeks, the seedlings are ready for transplanting”, Senono explains.
When transplanting, Senono advises spacing the seedlings at least 60cm apart in rows.
“Cauliflower needs full sunlight, good drainage, and rich soil, you also need to watch for pests like aphids and caterpillars, which can damage the leaves”, he adds.
Harvesting is done when the heads are firm, white, and fully developed. “If you wait too long, the heads can become loose and discoloured,” Senono warns.
Transporting cauliflower requires care to prevent bruising. Senono packs the heads in shallow crates lined with banana leaves, which cushion them during transit.
At Kalerwe market, Harriet Nalumu, a vendor, says cauliflower is gaining popularity among buyers.
“Many customers now know how to cook it – whether steamed, roasted or stir-fried with spices, it’s healthy, versatile, and sells fast”, she says.
