Heads of cauliflower often have small brown spotty areas on their surface. I first thought these were mold, but now I’m suspicious that they’re instead some sort of spontaneous browning reaction in the tissue to being bruised during shipping and handling. The reason I think that is primarily that they are almost always only on the highest surfaces of the florets, where contact with an underlying surface would occur. I would think mold would be even more likely to develop in the crevices between florets or on their undersides, but I never see this in the interior of the cauliflower head.
Does anyone know for certain? I fear eating mold, but I’m hopeful that this is rather harmless.