Cauliflower cheese should be unctuous and gooey with a crispy, cheesy topping. But sometimes, it doesn’t go to plan, and it becomes watery. So, why does cauliflower cheese turn out watery sometimes?
The most common cause of watery cauliflower cheese is overcooking the cauliflower. This can cause the cauliflower to absorb excess moisture which is then released into your cauliflower cheese sauce.
What Causes Watery Cauliflower Cheese?
Besides overcooking your cauliflower, there are a few other reasons your cauliflower cheese might be more watery than expected. Do any of these look like mistakes you may have made?
- Not Draining the Cauliflower: If you don’t get rid of the liquid, it will end up in your cauliflower cheese. If you only give it a quick drain in a colander and then throw it straight into the sauce, you’ll inevitably end up adding water to your sauce.
- Incorrect Roux Ratios: If you don’t get your roux quantities correct, then your sauce’s consistency is likely to be off. The roux is the base of your sauce, after all! For the perfect ratios, try these from Fanny Craddock.
- Fat-Reduced Milk: Stick to the fattier stuff when making a roux, as it will naturally be creamier (and less watery). If you start with a watery base, you will be fighting an uphill battle.
- Lack of Cheese: The cheese takes your plain sauce to the thick, unctuous sauce you’re after. If you hold back on the cheese, for whatever reason, then you’re probably not going to thicken the sauce up as much as you had hoped.
Cheese sauce will appear to split if you leave it over the heat for too long. When you add the cheese, give it a vigorous whisk. When the cheese has melted, remove it from the heat, but continue to whisk it. You can often melt the cheese off the heat entirely.
How to Stop Cauliflower Cheese Going Watery
To prevent your cauliflower cheese from going watery in future. Try to stick to these 4 simple tips.
- Undercook the Cauliflower: You must remember that the cauliflower goes back into the oven and will cook further. Try undercooking your cauliflower slightly before smothering it in sauce and cheese. This way, you won’t risk having mushy cauliflower.
- Allow to Drain for 5 Minutes: Don’t worry about the cauliflower going cold; it’s going back into the oven after all. When draining it, allow it to sit in the colander for 5 minutes so the steam can evaporate.
- Make a Thicker Sauce: Avoid making a thin roux or white sauce for your cauliflower cheese. Instead, opt for a thicker consistency by using less milk or by allowing it to reduce for longer. You could also try adding in some cornflour to thicken it quicker.
- Steam the Cauliflower: Instead of boiling the cauliflower to cook it initially, try steaming it so it sits in less water. Once cooked, you’ll still want to place it into a colander to allow any excess moisture to evaporate. If you’re feeling adventurous, then you could even try roasting the cauliflower beforehand to cook it.
One of the best ways to ensure you don’t have watery cauliflower cheese is to follow a reliable recipe. We have a recipe for the ultimate cauliflower cheese here.
How to Make Cauliflower Cheese Tasty
When making cauliflower cheese, there’s no need to stick to the basics and not be a little experimental with the flavours. There are plenty of things you can add to your sauce to take it up a level:
- Worcestershire Sauce: Adding a splash of Lea and Perrins or Henderson’s Relish to your sauce will give it an umami depth that’s impossible to achieve with such ease.
- Chilli Powder or Paprika: If you can handle the heat, then a teaspoon of chilli powder or paprika can elevate cauliflower cheese. Just be wary of what you’re serving the cauliflower cheese with. Spicy cauliflower cheese alongside a classic beef wellington might not be the best combination.
- Panko Breadcrumbs: If you want to add texture to your cauliflower cheese then a fine sprinkling of panko breadcrumbs mixed with some parmesan cheese will give you the ultimate crust.
- Mustard: A teaspoon or two of Dijon or English mustard mixed into the cheese sauce can add a subtle peppery tang.
- Nutmeg: A pinch of ground nutmeg adds warmth and complexity to the cheese sauce.
- Bacon Bits: For a non-vegetarian twist, crispy bacon bits can be sprinkled on top before baking for a salty, savoury crunch.
Yes, you can prepare cauliflower cheese in advance by cooking the cauliflower and making the cheese sauce separately, then combining and storing them in the fridge. Sprinkle with breadcrumbs if desired, and bake until golden and bubbly. This dish can be refrigerated for 1-2 days before baking.
The Ultimate Cauliflower Cheese Recipe
Course: SidesCuisine: BritishDifficulty: Medium4
servings15
minutes30
minutes45
minutesThis is the ultimate recipe for cauliflower cheese.
Ingredients
1 Large Cauliflower, Broken Into Florets
500 ml Milk
4 tbsp Plain Flour
50 g Butter
125 g Cheddar Cheese, Grated
3 tbsp Breadcrumbs
Directions
- Preheat your oven to 220°C (200°C for fan ovens), or Gas Mark 7.
- Begin by boiling the cauliflower. Fill a large saucepan with water and bring it to a rolling boil. Carefully add the cauliflower florets and cook them for 5 minutes, or until they are just tender but still firm. You can test a piece to ensure it’s cooked to your preference.
- Once the cauliflower is cooked, drain it well and transfer it to an ovenproof dish. Set aside while you prepare the cheese sauce.
- Using the same saucepan you used for the cauliflower (no need to wash it), combine the milk, flour, and butter over medium heat. Whisk the ingredients vigorously as the butter melts and the mixture starts to boil. This will help prevent lumps from forming.
- Continue to whisk for about 2 minutes after the sauce has reached a boil. By this time, the sauce should have thickened considerably. Remove the saucepan from the heat.
- Take the thickened sauce off the heat, and while it’s still hot, stir in most of the grated cheddar cheese. Keep a small handful of cheese back for topping. The heat from the sauce should melt the cheese and create a smooth, creamy sauce.
- Pour the cheese sauce evenly over the pre-cooked cauliflower florets in the dish.
- Sprinkle the remaining cheddar cheese over the top of the cauliflower and sauce. Scatter breadcrumbs on top as well. This will give a lovely, crispy topping.
- Place the ovenproof dish into the preheated oven and bake for approximately 20 minutes. You’re looking for a golden, bubbling top and edges.
- Once done, remove from the oven. Let it stand for a couple of minutes before serving.
Recipe Video
Lewis is the founder and editor of Let’s Foodie alongside other food-related platforms including FreezeIt and SubstituteIt. He launched Let’s Foodie to provide aspiring cooks with one place to get the answers to some of the most commonly asked cooking questions.
