If you're looking for a new and delicious way to use up that sourdough discard, sourdough cauliflower cheese might just become your next obsession. It's everything we love about the classic comfort dish - creamy, cheesy and bubbling at the edges - but with the clever twist of using sourdough discard to thicken the white sauce. This sourdough discard cauliflower cheese is cosy, economical, and full of flavour.
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Cauliflower cheese has always been my favourite Sunday Roast sidekick - the kind of side dish that somehow stole the show from the roast. Now, as a sourdough baker, I can't resist giving old favourites a sourdough makeover, and this one works beautifully. It's nostalgic, but just a little bit "next level".
Thickening Sauces With Sourdough Discard
Using sourdough discard to thicken sauces is a great way to reduce waste and add subtle flavour. The natural starches in the discard act in a similar way to flour in a roux, helping you achieve a smooth cheese sauce without the floury taste that can sometimes sneak into a traditional white sauce.
The gentle acidity of sourdough starter also balances the cheesy goodness, keeping the sauce from becoming overly rich. Once you try it in a white sauce, you'll soon be using it in soups, pasta bakes, and even cauliflower cheese soup.
Ingredient Notes
- Cauliflower Florets. We used a whole head of large cauliflower, chopped into florets of similar size for even cooking. Don't overcook at the boiling stage; they should be just tender so they hold up in the oven.
- Sourdough Discard. Use 100% hydration discard. It replaces flour and some of the milk in the roux. Avoid discard that's overly acidic or has a layer of hooch on top - it may overpower the sauce. Active sourdough starter will work too.
- Milk. Whole milk gives the best texture, but semi-skimmed works.
- Cheddar Cheese. Sharp Cheddar melts into a beautifully cheesy sauce. You can swap a handful of the Cheddar for Parmesan cheese or other shredded cheeses for more depth.
- Butter. Use unsalted butter to control seasoning, as Cheddar may already add enough seasoning.
- Breadcrumbs. For the crispy topping, shop-bought works (especially panko breadcrumbs), but homemade sourdough breadcrumbs take this to the next level (a brilliant use for stale crusty sourdough bread).
- Seasoning. Add grinds of black pepper and a little salt to taste.
Variations
Mustard Twist. Stir a heaped teaspoon of Dijon or wholegrain mustard into the sauce for a gentle warmth that cuts through the richness.
Nutmeg. Add up to ¼ teaspoon of nutmeg to the white sauce. It's subtle but brings cosy depth.
Cheese Blend. Replace some Cheddar with Gruyère or Red Leicester for endless variations in flavour and colour.
Step-By-Step Method
1. Prep the Cauliflower. Break the cauliflower into evenly sized florets and boil for 5 minutes until just tender. Drain well and allow excess moisture to steam off - this prevents a watery bake. Arrange in a baking dish in a single layer.
2. Make the Sourdough White Sauce. In a medium saucepan, melt the butter over medium heat. In a small jug, whisk the sourdough discard with 100ml of the milk to avoid lumps. Add this to the melted butter in a steady stream, whisking the whole time.
3. Thicken the Cheese Sauce. Increase to medium-high heat and gradually add the remaining milk, whisking until it reaches a gentle simmer and thickens. If it's too thick, loosen with a splash of milk.
4. Add Cheese & Season. Remove from the heat and stir through roughly three-quarters of the Cheddar. Taste and add a pinch of cayenne or mustard powder if you like a little extra warmth.
5. Assemble & Bake. Pour the cheesy sauce evenly over the cauliflower. Scatter the remaining Cheddar and breadcrumbs over the top of the cheese. Bake at 220°C (430°F) for 20-25 minutes until golden brown and bubbling around the edges.
Serving Suggestions
Cauliflower cheese is usually served as a side dish, but this version is hearty enough to be a complete meal with a leafy salad on the side. Try any of these serving ideas:
- With a roast dinner, sausages, or grilled chicken
- Spoon leftovers onto toasted sourdough or use as the filling for a decadent toastie
- Serve with crusty bread and a fresh green salad for a lighter meal
Storage and Reheating
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven at 180°C (350°F) until hot and bubbling to revive the crispy top, or microwave for a quick option (though it won't stay as crisp). Not suitable for freezing, as the sauce may split.
More Sourdough Discard Ideas
If you love experimenting with sourdough starter beyond bread, you'll find lots of delicious recipes on my site to help use up discard in creative ways.
Sourdough Cauliflower Cheese
Ingredients
- 1 large cauliflower leaves discarded, broken up into florets (800g prepped weight)
- 50 g (3½ tablespoon) butter unsalted
- 80 g (⅓ cups) sourdough discard 100% hydration
- 450 g (1⅔ cups) milk
- 100 g (3.5 oz) mature Cheddar grated
- salt and black pepper to taste
- 2-3 tablespoon breadcrumbs
Instructions
- Boil the cauliflower florets in a large pot of salted water for approximately 5 minutes, until just tender.
- Drain and allow the cauliflower to steam in a colander for a couple of minutes. Transfer the florets into an oven proof dish that fits the florets snuggly in a single layer.
- Preheat the oven to 220°C (430°F).
- Melt the butter in a small saucepan over low heat.
- In a small jug, whisk the sourdough discard and 100ml of milk until combined and no lumps remain.
- Pour the discard mixture into the butter, increase the heat to medium, and whisk continuously until combined and starting to thicken.
- Gradually add the rest of the milk, and stir until the mixture comes to a gentle boil and the sauce thickens.
- Take the sauce of the heat and stir in ¾ of the grated Cheddar cheese. Taste and season with salt and black pepper to taste.
- Pour the sourdough white sauce over the cauliflower florets. Scatter the rest of the Cheddar and all the breadcrumbs over the surface and place the dish in the preheated oven for 20-25 minutes until golden brown and bubbling around the edges.
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