You really do need to have it on a low heat and stir, stir, stir. The grainy texture is probably because youre not cooking out the flour when its at the roux stage. When you add the flour to the melted butter you need to stir it and cook it for a good few minutes. To stop it going too watery, make sure you dont overcook the cauliflower and drain it really well. My cauliflower cheese is legendary the best received part of my roast dinner, any suggestion by me that I wont bother is met with 
Are you using proper cheese? I wont buy tescos or morrisons own brand cheese as i find the texture really weird to eat and ive come across cheese that doesnt behave like cheese when its melted. Sainsburys ttd cheese is okay though.
I recently discovered a really easy recipe, from a book of vegetarian cookery for kids. Ive made it several times, all successful. There is no flour or butter involved, just a blender. Happy to send you the recipe if you like. Obviously you might need to amend quantities, but that shouldnt be a problem.
Microwave cheese sauce: INGREDIENTS 300ml milk 25g flour? 25g butter 50g grated cheese METHOD Use Pyrex jug/bowl that can go in the microwave. It needs to? be quite big – 0.5 litre is a bit risky as the sauce may rise in the jug as? it cooks.???? Put milk in jug first, add flour and butter, whisk briefly. Heat for 1 minute in the microwave on high, whisk. Repeat until its been microwaved for 4 minutes. Stir in grated cheese.?
Brilliant, thank you. Ive got cathedral city grated cheese and tesco grated gruyere. Right so, low low heat, stir stir stir. Cook the roux longer than I think. Drain cauliflower well and slightly undercook it. Does anyone else find the sauce gets runnier after reheating? Or is that my soggy cauliflower doing that?
yes, i cook my cauliflower cheese in the oven til its brown on top, it can get runny my cauliflower cheese, like everything is pretty hit and miss from that perspective, 75% of the time I woudl say perfect
I think the rice flour used for the ready grated cheese may be your problem. I used to use the roux method, now I dollop in full fat Philadelphia, double cream & grated cheddar, gently heat and its heavenly! Silky & delicious.
I use a Delia recipe Ive adapted slightly. – I bung equal ish quantities of butter and flour in a pan and add a splash of milk at the same time. Whisk together using a balloon whisk constantly, adding more milk as it thickens. Keep going until it stops thickening, add Cheddar and parmesan. Never goes grainy or catches (but I do stand over it like a hawk til its done). Also every few minutes I scrape round the edge of the pan with a spoon and whisk in any thicker bits.
Mine hugh fernly thingymajig is simple. ..cook cauliflower until soft and drain well. .Mix a tub of creme fraiche with some grated cheese…I use Cheddar. Mix with the cauliflower. Top with breadcrumbs and bake in oven for 10 mins. Its delicious and faff free.
I dont boil my cauliflower at all, I give it a quick roast on its own for 20 minutes then add the sauce and cook. Roasted cauliflower is amazing, youll never go back…
If you dont want to make a roux you could heat up a jug of milk, mix cornflower with a little cold water and stir in to thicken milk, then add cheese. I find a chicken stock cube crumbled into sauce whatever way you make it gos really nice.
ooh thats a good idea at roasting! Im stuck with the ingredients Ive got for today, but Ill have to have a go at some of the other suggestions at a later date.
I used to make proper cheese sauce, now I cheat. Half a tub of mascarpone, 1tbsp English mustard, grated cheddar (or whatever hard cheese I have in fridge), 2tbsp cooking water(from macaroni or cauliflower depending which Im doing) mix together well, sprinkle top with a mix of panko breadcrumbs and more grated cheese. Cook in oven or under grill if eating immediately, until top browned.
1 tbsp cornflower 1 tbsp butter 1/2 pint milk mix together microwave for 1 min, stir continue until thickened. Add some cheese Meanwhile steam cauliflower for 20 mins. drain and add sauce grate more cheese over the top cook for 20 mins – 1/2 hour I often put cooked leeks under the cauliflower 
you could cook the cauliflower in the milk you then use for the sauce to stop it becoming watery
I use the all-in-one white sauce method for my cheese sauce. Cold milk, butter and flour all bunged into the saucepan (I guess the quantities – and I probably use more flour than the recipes would recommend, but it does work, and tastes great). Heat, whisking all the time, until the butter melts, and the flour is all whisked in, then continue whisking until the sauce thickens to the consistency you want. If it boils right up, and looks as if it is going to overflow, bung in a bit more flour and whisk hard. When you have the right consistency of sauce, whisk in the cheese – I use extra mature cheddar. The water that is making your sauce too runny probably comes from the cauliflower – if you leave it in the colander to drain, and then let it sit and steam for a while, that might help.
right. I roasted. then did low heat and a careful eye. And it was perfect! 
But quite involved. Im definitely going to roast again, but I will try some of the other ideas here too. Gruyere and cheddar is a great combo. Thanks yall!
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Cauliflower cheese can go watery if the cauliflower is overcooked. Overcooked cauliflower releases water, which will seep into the rest of the dish. So even if your sauce was thick when it went in the oven, if its in there too long, the water from the cauliflower will cause it to go watery.
She said: “Cauliflower cheese can go watery if the cauliflower is overcooked. Overcooked cauliflower releases water, which will seep into the rest of the dish. So even if your sauce was thick when it went in the oven, if its in there too long, the water from the cauliflower will cause it to go watery.”
The Proper Foodie chef said: “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, to give a thicker roux and to stop any excess butter from forming on top of the finished sauce.”
Cauliflower cheese is a staple side dish that goes well with almost any main – whether it be roasted chicken, beef, or any other classic roast dinner favourites. Though it can seem complicated to make, it is just a simple roux and cauliflower chunks that make up the base of the dish, though this is where it can quickly wrong. According to Debbie, a chef at the Proper Foodie, the way you cook the vegetables holds the secret to the perfect consistency.
yes, i cook my cauliflower cheese in the oven til its brown on top, it can get runny my cauliflower cheese, like everything is pretty hit and miss from that perspective, 75% of the time I woudl say perfect
Mumsnet carries some affiliate marketing links, so if you buy something through our posts, we may get a small share of the sale (more details here)
you could cook the cauliflower in the milk you then use for the sauce to stop it becoming watery
I think the rice flour used for the ready grated cheese may be your problem. I used to use the roux method, now I dollop in full fat Philadelphia, double cream & grated cheddar, gently heat and its heavenly! Silky & delicious.
I use the all-in-one white sauce method for my cheese sauce. Cold milk, butter and flour all bunged into the saucepan (I guess the quantities – and I probably use more flour than the recipes would recommend, but it does work, and tastes great). Heat, whisking all the time, until the butter melts, and the flour is all whisked in, then continue whisking until the sauce thickens to the consistency you want. If it boils right up, and looks as if it is going to overflow, bung in a bit more flour and whisk hard. When you have the right consistency of sauce, whisk in the cheese – I use extra mature cheddar. The water that is making your sauce too runny probably comes from the cauliflower – if you leave it in the colander to drain, and then let it sit and steam for a while, that might help.
Why does my cauliflower cheese go watery?
FAQ
Why is my cauliflower au gratin watery?
Why does my cheese sauce split in the oven?
What temperature do you reheat cauliflower cheese?
How long does it take to boil cauliflower?
Why does cauliflower cheese go watery?
She said: “Cauliflower cheese can go watery if the cauliflower is overcooked. Overcooked cauliflower releases water, which will seep into the rest of the dish. 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.”
What is the best way to eat cauliflower?
The best way to eat cauliflower is to eat it the way you like it so that it becomes a part of the regular diet. There are many ways to eat and prepare cauliflower including; raw, riced, boiled, steamed, or roasted. Roasting cauliflower brings out the most flavor this cruciferous vegetable has to offer. It can be used in soups, stews, and casseroles. Boiling cauliflower and mashing it with potatoes to make a mashed potato and cauliflower side dish or using riced cauliflower in a tabbouleh are just a few other ways to eat cauliflower. Cauliflower can cause gas and bloating or general digestive discomfort, especially in individuals who are just beginning to eat high-fiber cruciferous vegetables. Eating cooked rather than raw cauliflower can reduce these digestive side effects. Consuming one-half teaspoon of fennel seeds(toasted, raw, or candied) after a meal can also help reduce gas or bloating.
Can you cook cauliflower cheese at a high temperature?
Cooking the cauliflower cheese at too high a temperature can sometimes cause the cheese to split, resulting in a slightly oily, grainy texture. A split sauce can also be avoided by removing the sauce from the heat before adding the cheese. Can I make cauliflower cheese in advance? It is best made fresh, but you can make it in advance.
What is cauliflower cheese?
Cauliflower Cheese is a classic British recipe that is served as a side dish. Tender cauliflower florets are covered in a creamy cheese sauce and then baked until golden. This is a great recipe for getting kids to love cauliflower! 1 Why you should try this recipe Why you should try this recipe