Cauliflower Cheese...how do I get the sauce to stick?

[flowerpot1000000]

So made the sauce cooked the cauliflower nut usually the sauce falls off and it is all watery. Any tips?

The sauce does need to be quite thick, I use 50g plain flour to 75g butter and a pint of milk for the bechamel and a fuckton of cheese, obviously

Also when you cook the cauli, give it a while in the colander to let it steam dry before pouring the sauce over it.

Hope it helps!

I find that roasting the cauliflower works better than boiling it. Gets rid of a lot of the water.

Also, take care not to overcook the cauliflower.

Make sure cauliflower has been drained properly (it can even cool right fine before you pour sauce over) sauce should be quite thick and cheesy.

Worked perfectly thanks all