Soufflé au Chou-Fleur

In the Val de Saire between Barfleur and St Pierre Eglise they grow fine vegetables, especially cauliflowers. They may simply be served with cream poured over them and a sprinkling of cheese, or with a Sauce Normande, but they also make a good soufflé. In France generally, soufflés are cooked in white porcelain dishes with a fluted outer surface. Nowadays, I cook soufflés in large oval pans or dishes, because you get more golden-brown crust and a quicker r