Cauliflower Mushroom Recipe: Cooking With Sparassis Radicata

Cauliflower mushrooms (Sparassis radicata) are a variety of saprobe, a parasite known for leeching off trees (particularly decaying oak stumps). The fruiting body of a cauliflower mushroom is big, clumpy-shaped, and pale yellow or cream-colored. With a width and height of six to twelve inches, this variety essentially looks like a large head of cauliflower. Toothsome yet tender, cauliflower mushrooms’ consistency doesn’t soften much while cooking—meaning they remain pleasantly firm, with no risk of getting mushy.

Hailing from Western North America, cauliflower mushrooms have a few lookalikes, including the similarly named wood cauliflower, or Sparassis spathulata, found at the base of conifer tree stumps, like pines. Cauliflower mushrooms also look like lighter-colored hen of the woods mushrooms (not to be confused with the orange-yellow chicken of the woods mushroom). This fungus has no poisonous lookalikes, which makes it safe to forage.

Although they’re best known for their singular texture, cauliflower mushrooms have a nutty flavor comparable to morel mushrooms. Like most types of mushrooms, Sparassis radicata has an earthy, savory flavor that makes it a great meat substitute.

Cauliflower mushrooms are versatile and work in most standard mushroom recipes. Even simply sautéed on their own, they’re low-carb and loaded with umami flavor.

1. 1. Cauliflower mushroom quiche: Use cauliflower mushrooms instead of more common wild, edible mushrooms—like chanterelle mushrooms or lion’s mane mushrooms—in a quiche or savory pie. Alternatively, make a cauliflower mushroom frittata, which is an Italian baked egg dish that’s essentially a crustless quiche. Learn more about the difference between frittata vs. quiche.
2. 2. Cauliflower mushroom soup: When simmered in water, cauliflower mushrooms—fresh or dried—make a warming, richly umami broth that’s the perfect foundation for vegetable soup.
3. 3. Gluten-free noodles: Cauliflower mushrooms have the texture and appearance of egg noodles, making them an easy pasta dupe for gluten-free eaters. Toss the mushrooms with Bolognese sauce, or try a carbonara-like preparation.
4. 4. Mushroom bacon: Brushed with soy sauce and baked in the oven, thinly sliced cauliflower mushrooms’ umami flavor approximates the salty meatiness of bacon.
5. 5. Mushroom medleys: Sauté cauliflower mushrooms with your other favorite mushrooms, shallots, garlic, plenty of herbs, butter, and wine, and serve as a side dish alongside roasted chicken and vegetables.
6. 6. Pickled cauliflower mushrooms: Toss raw mushrooms and other thinly sliced vegetables with salt, sugar, and either black peppercorns or Szechuan peppercorns, and enjoy their tangy, chewy bite in salads or grain bowls. Use Chef Thomas Keller’s homemade pickles recipe as a guide.

Cauliflower mushrooms’ undulating waves and deep grooves are a magnet for forest dirt, debris, and worms, and their nooks and crannies are too deep for a mushroom brush to reach adequately. While you may know how to clean mushrooms, this variety is slightly different: The best way to clean cauliflower mushrooms is via soaking.

Cut your cauliflower mushrooms into chunks, then immerse them in a large bowl of cold water, using your fingers to rub the dirt out gently. Unlike most fungi, cauliflower mushrooms don’t absorb much moisture, so they won’t get waterlogged. Trim away any rough bits, and lay the remaining chunks of mushroom on a paper towel or cloth to dry.

Once you’ve properly cleaned and dried your cauliflower mushrooms, they are low-maintenance to cook and keep fresh. Here are some tips on preparation and storage:

1. 1. Cook before seasoning. Let mushrooms brown in oil or butter before seasoning them with salt. Salt makes mushrooms release water, which will prevent them from getting crispy, so hold off on salting them until just after cooking.
2. 2. Fry on the stovetop. Most mushroom recipes call for sautéing, but deep-frying can be an excellent option. To fry cauliflower mushrooms, make sure they are very dry before tossing them in flour, dipping them in a beaten egg, and rolling them in breadcrumbs. Fry cauliflower mushrooms in 400-degree oil until crisp and golden brown. Use this fried mushroom recipe as a guide.
3. 3. Use proper storage. Opt to place your mushrooms in a cloth or paper bag. Although plastic bags can be more convenient, condensation can give the mushrooms an unsavory texture. If you have to use a plastic bag, don’t seal it up tight, so that air can circulate throughout the bag. Keep mushrooms in your refrigerator.