Cook cauliflower in the vegetable soup with vinegar until not too soft (about 15 min). In the cauliflower broth(1) make the long grain rice grainy.
Heat flour in frying pan without fat until fragrant. Cool, then add the cauliflower broth(2) and bring to a boil. Add butter(1) and Roquefort and let it melt. Add the long grain rice and fold in, then the egg yolks and finally the stiffly beaten snow. If necessary, season with herb salt and pepper.
Pour the mixture into a buttered gratin dish and place the cauliflower in the center. Drizzle with half of the melted butter(2). Bake in the oven at 200 degrees (20 min). Pour the rest of the melted butter(2) over the cauliflower and sprinkle with cheese.
Our tip: As an alternative to fresh herbs, you can also use frozen ones – they also stand out for their fresh taste!
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