Summary:
Ramaria caulifloriformis has small to medium, cauliflower-shaped to fan-shaped fruitbodies with pale buff to pale pinkish buff branches, the tips of which often turn dark brown where exposed, large stem with abortive branchlets, short wide spores with mostly discrete warts, and clamp connections. Some authors recognize Ramaria cartilaginea Marr & D.E. Stuntz as a separate species, based on a different color (branches are pale yellow turning more tannish yellow during maturation - especially near tips, the tips colored as branches when young and contrasting slightly when old): it is microscopically very close to R. caulifloriformis.

Chemical Reactions:
IKI reaction on stem flesh equivocal; KOH browning on hymenium; ferric chloride in water positive, probably with branch sections, (Petersen)

Odor:
negligible to mildly bean-like or weakly agaricoid, (Petersen), slight or musty-sweet (Scates-Barnhart)

Taste:
negligible to faintly bean-like or slowly musty, (Petersen), mild (Scates-Barnhart)

Microscopic:
spores 8.3-10.4 x 4.7-5.8 microns, average 9.3 x 5.1 microns, short-cylindric to broadly elliptic, distinctly roughened in profile, small warts, mostly discrete, some lobed in outline, contents deep yellow, usually multigranular or with 2-4 amorphous droplets, wall up to 0.2 microns thick; basidia 4-spored, 45-60 x 7-8.5 microns, clavate, clamped, multiguttulate to multigranular when mature, strongly cyanophilic; clamp connections present, (Petersen)

Notes:
Ramaria caulifloriformis has been found in ID, OR, CA, and MI, (Petersen). There is a collection from BC (as Ramaria cartilaginea) at the University of British Columbia.

EDIBILITY

yes (Petersen)