From Northern Canada, cauliflower mushrooms have a strong aroma of musk and earth and when cooked they have a mild flavor with notes of fennel and almond. The older, more mature specimens can become quite tough and bitter tasting. Cauliflower mushrooms are usually available in the fall through early spring.  Cauliflower mushrooms are best suited for cooked applications such as boiling and sautéing. Prior to use, the mushroom should be well-cleaned and inspected. Once cleaned, cauliflower mushrooms can be cut into florets and cooked into many different soup bases including chicken, beef, venison, or duck broth, mixed into rice dishes, or incorporated into pasta as the ribbon-like texture of the mushroom makes it an ideal substitute for noodles. They can also be drenched in tempura batter and fried, cooked into pot roast, or served over toast. Cauliflower mushrooms pair well with rice, asparagus, eggplant, fresh sorrel, carrots, celery, steamed vegetables, parsley, thyme, bay leaves, oyster sauce, soy sauce, garlic, yellow onions, meats such as beef, poultry, and prawns, and russet potatoes. They will keep up to one week when stored in damp paper towels in a container in the refrigerator.