Cauliflower cheese is a classic comfort food that is simple to make but can easily go wrong and turn out soggy. If you’ve ended up with mushy cauliflower cheese that is wet and swimming in sauce, don’t despair! With a few tweaks to your recipe and method, you can get restaurant-worthy cauliflower cheese every time.
Common causes of soggy cauliflower cheese
There are a few key reasons why cauliflower cheese can turn into a soggy mess:
- Overcooking the cauliflower – this causes it to become soft and release water
- Using too much sauce – excess sauce will make the dish wet
- Sauce is too thin – a thin, runny sauce will seep into all the gaps
- Not draining the cauliflower – failing to drain off excess water
- Cooking at too low a temperature – low, slow cooking gives more time for moisture to be released
Follow the tips below to avoid these common pitfalls and get perfectly cooked, moist yet firm cauliflower encased in a deliciously cheesy sauce.
Tips for preventing soggy cauliflower cheese
Don’t overcook the cauliflower
It’s important not to overcook the cauliflower or it will become mushy and release water, ruining the texture of the dish. Follow these steps:
- Cut the cauliflower into small, even sized florets – this ensures even cooking
- Parboil the cauliflower for 3-4 minutes until just starting to become tender – it should still have a little bite
- Drain the cauliflower well and allow excess water to evaporate off for a few minutes
- Don’t cook the cauliflower cheese combo for too long – 20-25 minutes at a high heat is enough
Get the sauce consistency right
An overly thin, runny cheese sauce will make your cauliflower cheese slimy and wet. Make sure your sauce coats the back of a spoon before combining it with the cauliflower.
To thicken up a thin sauce:
- Simmer gently for 5-10 minutes to reduce down the sauce
- Add a little extra flour or cornstarch mixed with milk
- Grate in some extra cheese such as mature cheddar
Don’t drown the cauliflower in sauce
It’s easy to get carried away and overload cauliflower cheese with sauce, but too much liquid will make it sodden. Use just enough sauce to coat the cauliflower – don’t drench it.
Drain liquid from the cauliflower
Allowing water to pool at the bottom of your cauliflower cheese dish is a surefire way to create mushiness. Make sure you drain the parboiled cauliflower florets thoroughly before combining with sauce.
Spread the florets out on a clean tea towel for 5-10 minutes to allow excess moisture to evaporate off.
Cook at a high temperature
Cooking the assembled cauliflower cheese at a high temperature rather than slow cooking will prevent excess water from being released from the cauliflower.
Bake at 400°F (200°C) for 20-25 minutes until piping hot and golden on top.
Choosing the right cauliflower
Believe it or not, the variety of cauliflower you use can also impact the texture of your cauliflower cheese.
Self-supporting cauliflower varieties such as All The Year Round and Walcheren have a firmer, denser texture that holds up better during cooking. Looser headed types like Snowball can become waterlogged and collapse more easily.
Recipe adjustments for soggy cauliflower cheese
If your cauliflower cheese is consistently turning out soggy, it’s worth tweaking some elements of your recipe:
- Reduce the amount of milk or cream
- Add a little flour or cornstarch to thicken the sauce
- Use stronger hard cheeses like mature cheddar that will hold their shape when melted
- Increase the cheese to sauce ratio
- Add breadcrumbs on top for a crispy topping
Quick fixes for soggy cauliflower cheese
If your cauliflower cheese has already turned out stodgy and wet, these tricks may rescue it:
- Drain off any excess liquid using a turkey baster
- Turn up the oven temperature to 400°F for 10 minutes to drive off moisture
- Uncover the dish and place under a hot broiler/grill to crisp up the top
- Stir in a little cornstarch mixed with milk to absorb moisture
- Add extra grated cheese and breadcrumbs on top
Storing and reheating cauliflower cheese
Cauliflower cheese is best served immediately once cooked for ideal texture. However, leftovers can be stored and reheated using these methods:
Storage
- Allow cauliflower cheese to cool fully before refrigerating
- Store in an airtight container for 2-3 days
- Press plastic wrap directly onto the surface to prevent drying out
Reheating
- Reheat individual portions in the microwave on Medium power
- For whole dishes, reheat uncovered at 350°F until piping hot
- Add a little milk or cream and extra cheese before reheating if dried out
- Stir occasionally and check frequently to prevent burning on the bottom
Common cauliflower cheese questions
Should I boil or steam the cauliflower?
Parboiling in lightly salted water gives the most flavor, but steaming works too if you prefer. Just don’t overcook.
What cheese works best?
A mature cheddar gives the best stringy, cheese pull texture. For extra decadence, mix cheddar with Gruyère or Parmesan.
Can I prepare it in advance?
Yes, you can make the cheese sauce and parboil the cauliflower a day ahead. Just don’t mix and bake until ready to serve.
Should I cover it while baking?
Covering while baking helps the sauce melt and prevents the top from browning too quickly. Uncover towards the end if you want a crispy top.
Can I freeze cauliflower cheese?
You can freeze assembled raw cauliflower cheese before baking. Thaw overnight in the fridge and bake as usual.
What can I serve with cauliflower cheese?
It’s delicious with roast chicken, ham, sausages or beef. Roasted vegetables also complement it perfectly.
Conclusion
With a few simple tweaks to your cauliflower prep, sauce and cooking method, you can easily achieve wonderfully gooey cauliflower cheese with a perfect texture. Avoid overcooking the cauliflower, use a well-seasoned sauce of the right consistency, drain excess liquid and bake at a high heat for the crispy topping and tender florets in a cheesy sauce that you’re looking for. Follow these steps and you’ll never have to contend with soggy cauliflower cheese again!