Having a watery cauliflower cheese sauce can be frustrating and ruin an otherwise delicious dish. But don’t worry – with a few simple tweaks, you can get a beautifully thick and creamy cauliflower cheese sauce every time.
Common Causes of Watery Cauliflower Cheese Sauce
There are a few common culprits that can lead to a thin, watery cauliflower cheese sauce:
- Too much liquid – Adding too much milk or cream when making the sauce can result in a runny consistency.
- Undercooking the cauliflower – The cauliflower needs to be well cooked so that it releases its starch and thickens the sauce.
- Not enough cheese – The cheese provides emulsification and body to the sauce. Too little cheese may not properly thicken it.
- Low starch flour – Using a flour like cornflour rather than all-purpose flour means less starch to absorb liquid and thicken the sauce.
- Heat too high – Boiling the sauce can cause separation, resulting in a thin, watery texture.
Tips for Making Thick, Creamy Cauliflower Cheese Sauce
With the common culprits in mind, here are some tips to help you achieve the perfect velvety cauliflower cheese sauce:
Cook the Cauliflower Thoroughly
Be sure to cook the cauliflower florets until very soft. This allows the cauliflower to release its starch and thicken up the sauce. Boil or steam the cauliflower until a knife slides through with no resistance.
Drain the Cauliflower Well
After cooking, drain the cauliflower thoroughly in a colander to remove excess water. Allow it to steam dry for 5-10 minutes to eliminate as much moisture as possible.
Use Enough Cheese
Cheese is key for a thick, creamy cauliflower sauce. Use ample amounts of good melting cheese like cheddar, gruyere or parmesan. Shred or grate the cheese to help it melt evenly.
Mix in Flour
Whisk in a few tablespoons of all-purpose flour along with the milk or cream when making the sauce. The flour helps absorb moisture and prevents separation.
Add the Cheese Gradually
Add the cheese slowly, about 1/3 at a time, whisking constantly until fully incorporated before adding more. This allows the cheese to melt gradually for a smooth emulsion.
Use Low Gentle Heat
Heat the sauce over low heat, stirring frequently, until cheese is melted and sauce is thickened. High heat can cause curdling and separation.
Consider a Roux
For an extra thick and stable sauce, make a blonde roux by cooking equal parts butter and flour before adding the milk and cheese. The roux helps bind the ingredients.
Add Mustard and Nutmeg
A teaspoon each of Dijon mustard and fresh grated nutmeg enhances flavor and emulsifying power for a thicker sauce.
Finish with Cream Cheese
Stirring in a couple ounces of room temperature cream cheese at the end makes the sauce extra luscious.
Recipe for Thick, Creamy Cauliflower Cheese Sauce
This recipe uses these tips to produce a rich, velvety cauliflower cheese sauce perfect for pouring over steamed cauliflower or broccoli:
| Ingredients | Amount |
|---|---|
| Cauliflower florets | 1 medium head |
| Whole milk | 2 cups |
| Unsalted butter | 3 Tbsp |
| All-purpose flour | 3 Tbsp |
| Dijon mustard | 1 tsp |
| Fresh grated nutmeg | 1 tsp |
| Cheddar cheese, shredded | 1 1/2 cups |
| Parmesan cheese, grated | 1/4 cup |
| Cream cheese, room temp | 2 ounces |
Instructions:
- Cook the cauliflower florets in boiling salted water until very tender, about 10 minutes. Drain thoroughly and allow to steam dry.
- In a medium saucepan, melt the butter over medium-low heat. Whisk in the flour and cook for 2 minutes, stirring constantly.
- Gradually whisk in the milk. Bring to a gentle simmer, whisking frequently, until thickened to a creamy consistency, about 5 minutes.
- Stir in the mustard, nutmeg and 1 cup of the cheddar cheese. Cook over low heat, stirring constantly, until cheese is melted and sauce is smooth.
- Remove from heat and stir in the remaining 1/2 cup cheddar and parmesan. Add the cream cheese and stir until fully incorporated and sauce is thickened.
- Fold in the cooked cauliflower until evenly coated in sauce. Adjust seasonings to taste.
- Pour cauliflower and cheese sauce into a baking dish, top with crispy fried onions or breadcrumbs, and bake at 400F until browned on top, about 10 minutes.
This method produces an indulgently thick, cheese- clinging cauliflower sauce. The well-cooked cauliflower, flour and cream cheese all help thicken it up, while the cheese and gentle heat keep it smooth and creamy. Adjust amounts of flour and cheese to reach your desired consistency. Drizzle over steamed veggies, baked potatoes, or pasta for ooey-gooey cheese sauce bliss.
Common Questions About Cauliflower Cheese Sauce
Why is my cauliflower cheese sauce grainy?
A grainy cauliflower cheese sauce is usually caused by overheating or adding the cheese too quickly. High heat can cause the proteins in the cheese to clump, while adding cheese too fast doesn’t allow it time to melt smoothly. Heat sauce gently and add cheese in batches, stirring constantly.
Can I make cauliflower cheese sauce ahead of time?
Yes, you can make cauliflower cheese sauce 1-2 days in advance. Allow it to cool completely before transferring to an airtight container and refrigerating. When ready to use, heat sauce slowly over low heat, adding milk or cream if needed for consistency.
How can I make cauliflower cheese sauce healthier?
Some healthier tweaks for cauliflower cheese sauce include using reduced-fat milk and cheese, skipping the cream cheese, limiting oil/butter, and sneaking in pureed white beans or cauliflower for a vitamin boost and to stretch the cheese.
Should cauliflower cheese sauce be thick or runny?
The ideal consistency for cauliflower cheese sauce is a luxurious, velvety texture – thick enough to coat the cauliflower but still able to be poured. Too thick and it becomes gluggy; too thin and it won’t properly coat. Adjust thickness with flour, cheese and cooking time.
Can I freeze cauliflower cheese sauce?
Freezing is not recommended for delicate dairy-based sauces like cauliflower cheese. The texture often separates and curdles during freezing and thawing. For best results, make the sauce fresh and use within 1-2 days.
Tips for Reheating Cauliflower Cheese Sauce
Properly reheating leftover cauliflower cheese sauce is important for maintaining its creamy texture. Here are some tips:
- Reheat gently over low heat on the stovetop or in the microwave at 50% power.
- Add a splash of milk or cream to thin out if needed before reheating.
- Stir frequently to prevent scorching on the bottom.
- Add a bit of extra cheese to act as an emulsifier and re-bind the sauce.
- For quick reheats, transfer sauce to a double boiler to heat indirectly with steam.
- Allow sauce to sit for 2-3 minutes after reheating for flavors to re-bloom before serving.
Conclusion
Achieving a perfect cauliflower cheese sauce may take some trial and error, but properly cooking the cauliflower, using sufficient cheese, incorporating flour, and using gentle heat are key. With a few basic tips, you can serve your family rich, thick cauliflower cheese sauce that will have them begging for seconds. Cauliflower cheese sauce is a comforting, cozy accompaniment for a wide variety of dishes.