Cauliflower Gratin

From "French Women Don't Get Fat" by Mireille Guiliano. The original recipe suggest any of these cheeses - gruyere, swiss, jarlsberg, comte, parmesan or pecorino. Also, the original recipe did not call for baking, just broiling. I found that the liquid didn't set enough with just broiling so I've added the short bake. Everyone in my family likes this, even the kids.

• Ready In: 35 mins
• Serves: 4-6

Ingredients

• 1  medium cauliflower
• 2  cups milk
• 1⁄2 teaspoon salt
• 1  egg
• 1⁄2 cup  grated swiss cheese
• 1  tablespoon butter
•  salt and pepper

Directions

1. Preheat over to 425.
2. Trim the cauliflower, separate the florets, and cook in the milk and salt until tender, about 10 to 15 minutes. Drain, reserving 1/3 cup of the milk.
3. Arrange the cooked florets in a lightly buttered baking dish. Beat together the egg and reserved milk. Add the cheese and spread the mixture over the florets. Dot with butter.
4. Bake for about 10 minutes or til liquid is set then broil until browned.