Looking more like Seacole than fungi, the cauliflower mushroom has its name for its obvious similarities to the vegetable. It is spongy in texture, golden to light cream coloured and made up of intricate leafy brain like clusters which makes it a little reminiscent of the springtime morel mushrooms cap, but much larger and with no recognisable stem.
After you’ve got through all the cleaning, it is a great mushroom to cook with – it can be braised, roasted, sautéed or fried then mainly added to stews, frittatas, soups and pasta dishes.
