The cauliflower mushroom looks just like a sponge, lifted from the sea and dried. They range from a creamy colour, like the cauliflower after which they are named, through to light brown-yellow to yellow-grey. By this stage they are inclined to be inedible and should be picked while they are still creamy coloured. It is a good mushroom for drying and becomes gelatinous when rehydrated, making it good for soups. It must be carefully cleaned as it envelopes everything as it grows and the folds can conceal all sorts of inedible things. (If gathering mushrooms you must be absolutely certain what you have before you eat them as many are very poisonous.)
