Cauliflower in a brioche

Maëllie Poynard’s recipe – Chef of the restaurant À la Maison

Warm the milk slightly to lukewarm (dip your finger in to feel the temperature). Dissolve your yeast in it and add the sugar.
Mix the flour, salt, then add the milk and yeast little by little while mixing for about 5 minutes. Normally everything will be well combined by this time.
Fold the dough into a ball, then let it knead for another 5 minutes.
Finally, knead on high speed for another 5 minutes.
Fold the dough into a nice ball (a little sticky, that’s normal) and put it in a bowl covered with a damp cloth to let it grow at room temperature until it has doubled in volume (about 2 hours, but it will depend on the temperature of your room).

Remove the leaves, wash the cauliflower and the bulk of the stem.
Steam it whole for 15 to 20 minutes until it is cooked but still firm.
Let it cool and try not to handle it too much to keep it whole.
Mix the cottage cheese, salt and pepper in a bowl and cover the cauliflower with this mixture.

Degas the brioche dough and roll out the dough, not too thin, with a rolling pin.
Coat the cauliflower with the dough and seal it well inside, and position the seal under the cauliflower. This way, it won’t open up during cooking.
Place it on a baking sheet (with baking paper or a silicone mat), then let the dough rise again for about 1 hour.
Brush your brioche with a little milk for gilding.
Bake in a hot oven at 160°C for 25 minutes.