Cauliflower  Cream

1 cauliflower (about 1 pound) or part of a larger one
Salt to taste
4 large eggs
4 cups warm milk or half-and-half
1 cup (or more) grated cheese
Chopped fresh green or red chilies (optional)

Heat the oven to 325 degrees and lightly butter a 8 x 8 baking dish.

Boil the cauliflower in lightly salted milk until tender. Or steam the cauliflower until thoroughly tender. Break it into small florets, chop the stem into small bits, salt the cauliflower lightly, if necessary, and crowd into the prepared baking dish.

Beat the eggs lightly with the warm milk. Add about 3/4 cup of the grated cheese and, if using, the chilies to taste. Pour the egg mixture over the cauliflower, which should be covered thoroughly but not drowned. Strew the rest of the grated cheese over the top.

Put the baking dish in a larger pan containing enough hot water to come 2 inches up the sides of the dish and bake about 30 minutes. The cream should be very soft, and the top should be set and golden but not at all burnt.

Remove the dish from the oven and let it stand at room temperature for 5 to 10 minutes before serving.