Making a thick and creamy cheese sauce to coat cauliflower is the dream for fans of this dish, though it’s easier said than done. Debbie, a cooking maestro from Proper Foodie suggested that the cooking technique of the cauliflower is paramount for achieving that sought-after, luscious consistency. Contrary to popular belief where excessive milk gets the rap for a disappointing sauce, Debbie points the finger at the water content in the vegetables themselves.
She warned: "Cauliflower cheese can go watery if the cauliflower is overcooked. Overcooked cauliflower releases water, which will seep into the rest of the dish.” Debbie continued: “So even if your sauce was thick when it went in the oven, if it's in there too long, the water from the cauliflower will cause it to go watery.
” To sidestep such a mishap with your creation, Debbie proposes capping the oven time to an optimal 20 to 25 minutes to preserve that perfect creamy texture. If you're concerned that your dish isn't browning sufficiently, don't hesitate to whip it out of the oven and give it a quick blast under the grill for a minute or two on high heat. Mastering the roux is key to nailing that rich, creamy base for the dish.
There are several tricks to ensure you get the perfect consistency every time. The culinary expert from Proper Foodie divulged: "This paste is the starting point for making the cheese sauce. Many recipes say to use equal amounts of butter and flour, but I prefer to use slightly less butter.
