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Total Time
1 hour (plus 4 hours for pickling)
Rillettes are usually made with meat, but this cheesy version from Brochu’s Family Tradition in Savannah, GA—one of ourBest New Restaurants of 2023—boasts many of the same qualities: creamy, incredibly rich, and perfect for snacking. Think of it as a close cousin to pimento cheese. The pickled cauliflower is key, providing a bright splash of acid and texture across all that dairy. At the restaurant a truffle vinaigrette is drizzled atop the finished dish; at home a few drops of truffle oil achieves a similar result. This is the sort of thing you set out at a gathering, knowing it’ll be instantly loved and devoured.
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What you’ll need
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1 Quart Glass Jar
$13 At 32-Ounce Mason Jar
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Box Grater
$13 At Amazon
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Spatula
$12.99 At Amazon
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Stainless Steel Mixing Bowls, Set of 6
$20 At Amazon
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Colander
$11 At Amazon
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Large Pot
$55 At Amazon
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Small Saucepan
$155 At Amazon
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Large Skillet
$75 At Amazon
Ingredients
6–8 servings
Pickled Cauliflower
Rillette and Assembly
Special Equipment
Pickled Cauliflower
Step 1
Cook½ medium head of cauliflower, cut into 2" florets, in a large pot of boiling generouslysaltedwater 30 seconds. Immediately drain and transfer to jar.
Step 2
Heat2 large sprigs thyme, leaves picked,¼ cup extra-virgin olive oil,¼ cup unseasoned rice vinegar,1 tsp. freshly ground pepper, and1 Tbsp. Diamond Crystal or 1¾ tsp. Morton kosher saltin a small saucepan over medium just until warm, about 3 minutes. Pour pickling liquid over cauliflower, seal jar, and chill at least 4 hours.
Do Ahead:Cauliflower can be pickled 3 days ahead. Keep chilled. Oil will solidify; bring to room temperature before using.
Rillette and Assembly
Step 3
Grate8 oz. sharp white cheddarand2 oz. Parmesanon the medium holes of a box grater; transfer to a medium bowl. Add½ cup mascarpone,½ cup mayonnaise,2 Tbsp. sour cream,½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt,½ tsp. garlic powder, and½ tsp. onion powder; mix with a rubber spatula to combine. Cover rillette and chill at least 30 minutes.
Step 4
Heat1 Tbsp. extra-virgin olive oilin a large skillet, preferably cast iron, over medium-high. Working in 2 batches and adding another 1 Tbsp. oil between batches, cooksix to eight ½"-thick slices sourdough breaduntil golden, about 2 minutes per side. Cut each slice into 2 or 3 pieces.
Step 5
Drain pickled cauliflower and coarsely chop. Transfer to a small bowl and toss with2墨西哥胡椒,种子如果需要删除,finely chopped, and¼ cup finely chopped parsley stems.
Step 6
Scoop rillette into a shallow bowl. Using the back of a large spoon, make a broad, shallow divot in the center. Spoon cauliflower mixture into divot. Drizzle with olive oil andtruffle oil(if using). Serve with toasts.
Do Ahead:Rillette (without toppings) can be made 3 days ahead. Transfer to an airtight container; cover and chill.
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