Cauliflower Soufflé

This recipe is a love affair between two seemingly polar opposites—Roquefort, the mighty blue from southwest France, and cauliflower, a hearty vegetable that is a bit shy of flavor and needs coaxing to extract its intrinsic goodness. The two marry in an extraordinary fashion. This dish, while called a soufflé, is really more of a puffy casserole; the soufflé notion is a tribute to the fast cook time and high heat.