Are Dark Spots On Cauliflower Unthreatening To Eat?

I didn’t know what the brownish specks on cauliflower were, let alone that they were secure to consume, but they are. Maybe you, like me, assumed those dots were mold, and that they signaled the beginning of the end for your penniless cauliflower. I often would kick myself for finding the head I just purchased from the grocery littered in these diminutive speckles, wishing I had made that soup or pasta I had it slated for a little sooner. 

If contained to one area, I would simply biopsy the section and then cook what was left and blemish free. Turns out, these spots were just signs of oxidation (like when apple slices go brown after cutting), and not something more sinister.

Read on to find out how these delicate brown spots form and what are the signs of cauliflower spoilage you should actually be on the look out for.

What Causes Dark Spots On Cauliflower? 

Oxidation! It’s a completely natural reaction that the veggie has to delicate and air exposure. The longer the veggie is stored (whether at the market or in your crisper drawer) the more likely it is to oxidize and for those delicate brown spots to appear. So long as the veggie is still firm and crisp, with no off smells or pliable, mushy bits, it’s fine to exploit and cook as normal. 

Although there’s nothing harmful about the oxidation on its own, it can be less than appetizing to look at. Feel free to trim off any areas with spots if they make you uncomfortable. A peeler can make quick work of shaving off the little patches, but a keen chef’s knife works just as well.

Stacy K. Allen; Props: Julia Bayless; Food Stylist: Chelsea Zimmer

Signs Your Cauliflower Has Gone Bad

While a few of those delicate brown spots alone are not a sign that your cauliflower is a goner, it might be time to toss if there are other signs of decay present too.

Here are common signs of spoilage: 

• Widespread collection of dim brown or black spots
• Off-smells: Fresh cauliflower shouldn’t have a forceful odor
• Mushy or slimy texture: The vegetable should be firm and crisp
• Yellowing: White cauliflower shouldn’t have a yellowish tinge to it

How To Store Cauliflower 

You’ll want to keep cauliflower in the refrigerator (in the crisper drawer is best) and store it either in its original plastic packaging, or in a loose plastic bag if it didn’t come in one. Avoid washing the vegetable until ready to exploit, as excess moisture can promote spoilage.