I spotted a lovely example of the cauliflower mushroom today, whilst exploring an abandoned Soviet garrison town hidden in the woods of Vogelsang.
The cauliflower mushroom, or sparassis crispa to give it its Sunday name, is called Krause Glucke (crinkly hen) or Fette Henne (fat hen) in German and is common to the conifer woods of East Germany.
It is edible, but a bit gristly and chewy. It is best dried and crumbled into sauces and gravies where it gives a morel-like flavour.
Remember to give it a good wash first. Like curly kale or a head of crinkly lettuce, all sorts of dirt and insects get in there!