Cauliflower With Roquefort - cooking recipe

Ingredients

1 medium head cauliflower
1 qt. water
2 chicken bouillon cubes
1 Tbsp. vinegar
1 c. rice
1 Tbsp. butter
2 Tbsp. flour
6 to 8 oz. Roquefort or Blue cheese (two 3 oz. or 4 oz. pkg.)
3 egg yolks
1 egg white
1 scant c. butter (1 c. less 2 Tbsp.)

Preparation

Wash cauliflower.
Remove all outer green leaves and any dark or damaged parts on the head (try to select a head without these things in the first place).
Place in water with bouillon cubes and vinegar. Bring to a boil and simmer 10 minutes. Shut off heat and allow to cool and marinate another 10 minutes. Remove the head whole from the liquor.
Cook rice in 2 1/2 cups of the liquor. Add about 1/8 teaspoon pepper or to taste.