The Cauliflower mushroom (Sparassis crispa) is a distinctive fungus resembling cauliflower or brain-like clusters. Found in wooded areas, it can be sizeable and has a firm yet tender texture. Foragers seek it out in late summer and fall, typically at the base of hardwood trees. Edible and prized for its mild, sweet flavor, it's used in various dishes like stir-fries and soups. Proper identification is crucial for safe foraging, with the mushroom cut at the base for sustainable harvests. The Cauliflower mushroom adds visual appeal and delectable flavor to culinary creations.
All the visible parts above ground are fattened lobes looking similar to a sea sponge, brain or cauliflower. Can be light brown, buff to yellow/grey to creamy white.
There are no gills, this mushroom has flattened lobes with tiny pores.
Colourless unless in large amounts when they appear pale yellow. Subglobose to ellipsoid to ovoid.
Tasty when young and fresh but needing a good wash and inspection before cooking and eating. Once it becomes yellow and starts to decay it’s better left behind as it becomes rather indigestible. Should be cooked before consumption.
