These cauliflower sourdough crumpets are cooked in butter, which gives them
wonderful golden outsides, perfectly complementing the tender insides made
of sourdough starter and tiny cauliflower bits.
I’m always looking for easy recipes that use up sourdough starter discard so when I found this one on the King Arthur Flour website, I couldn’t wait to try it. Like every recipe I’ve made from the KAF website, it did not disappoint. But that got me thinking. What else could I add to the original to add flavor and nutrition without affecting the look of the crumpets?
I’m always looking for easy recipes that use up sourdough starter discard so when I found this one on the King Arthur Flour website, I couldn’t wait to try it. Like every recipe I’ve made from the KAF website, it did not disappoint. But that got me thinking. What else could I add to the original to add flavor and nutrition without affecting the look of the crumpets?
And so these cauliflower sourdough crumpets were born. I made them one
afternoon when my husband and I had somehow skipped lunch and it took the
two of us mere minutes to demolish all five crumpets, with and without
cheese. The flavor of the cauliflower is subtle but definitely there. In
short, we loved them. I have a feeling they will be on regular rotation
whenever I have sourdough starter to discard.
Cauliflower Sourdough Crumpets
Many supermarkets carry ready-made cauliflower “rice” in the refrigerator
section of their produce departments but it’s easy enough to make at home.
Grate the cauliflower florets or pulse them in a food processor until they
resemble small pieces, similar in size to short grain rice. This recipe is
easily doubled but, as written below, it makes 5 crumpets.
Ingredients for five crumpets
1/2 cup or 70g cauliflower “rice”
1 cup or 227g sourdough starter (unfed/discard)
1 teaspoon sugar
1/2 teaspoon fine sea salt
3/8 teaspoon baking soda*
Butter for greasing English muffin rings and pan
*If your discard starter is particularly sour, you might want to increase
the baking soda to 1/2 teaspoon.
Method
Steam your cauliflower “rice” for about three minutes and then press it to
get rid of as much liquid as possible.
Put it in a large mixing bowl and set it aside to cool.
Add the sourdough starter to your cooled cauliflower, along with the sugar,
salt and baking soda. Stir well to combine. The batter will start to bubble
up almost immediately.
Heat your nonstick griddle or large frying pan over medium-low heat.
Lightly grease five English muffin rings (1" high and 4" across) and place
as many as will fit flat on your pan. I cooked mine in two batches, three
and two. Melt a pat of butter in each then use a pastry brush to cover the
pan inside the rings with the butter.
Divide the batter evenly among the buttered rings. I used a 1/4 cup
measuring scoop to fill each ring up about halfway.
Cook for about 5 minutes, until the tops are set and full of small holes.
Run a knife around the edge of the rings and carefully lift them off. Use a
spatula to turn the crumpets over and cook for another 3-4 minutes or until
they are golden on the other side as well.
Remove from the pan and keep warm while you repeat the process to cook the
rest of the crumpets.
Serve the crumpets warm, spread with butter. They are also excellent with
some grated cheddar on top, which really goes great with the
cauliflower.
Enjoy!
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#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. You can see all our lovely bread by following our Pinterest board right here. Links are also updated after each event on the #BreadBakers home page. We take turns hosting each month and choosing the theme/ingredient.
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