Recipe Index

Ingredients

• ½ medium head of cauliflower, cut into 2" florets
• 1 Tbsp. Diamond Crystal or 1¾ tsp. Morton kosher salt, plus more
• 2 large sprigs thyme, leaves picked
• ¼ cup extra-virgin olive oil
• ¼ cup unseasoned rice vinegar
• 1 tsp. freshly ground pepper
• 8 oz. sharp white cheddar
• 2 oz. Parmesan
• ½ cup mascarpone
• ½ cup mayonnaise
• 2 Tbsp. sour cream
• ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt
• ½ tsp. garlic powder
• ½ tsp. onion powder
• 2 Tbsp. extra-virgin olive oil, plus more for drizzling
• 6–8 ½"-thick slices sourdough bread
• 2 jalapeños, seeds removed if desired, finely chopped
• ¼ cup finely chopped parsley stems
• Truffle oil (for drizzling; optional)
• A 1-qt. heatproof jar with a lid

Method

1. Blanch the cauliflower florets in well-salted boiling water for 30 seconds, drain them at once and pack them into the 1-quart heatproof jar.
2. Warm the thyme leaves, 1/4 cup olive oil, rice vinegar, black pepper and 1 tablespoon kosher salt in a small pan for about 3 minutes until just warm, then pour this pickling liquid over the cauliflower, seal the jar and chill it for at least 4 hours.
3. Grate the sharp white cheddar and the Parmesan, then fold them in a bowl with the mascarpone, mayonnaise, sour cream, 1/2 teaspoon salt, garlic powder and onion powder until the rillette holds together, and chill it for at least 30 minutes.
4. Fry the sourdough slices in olive oil in a large skillet over medium-high heat, in two batches with fresh oil between them, for about 2 minutes per side until deeply golden, then cut each toast into two or three pieces.
5. Drain the pickled cauliflower, chop it coarsely and toss it in a small bowl with the finely chopped jalapeños and parsley stems.
6. Spoon the chilled rillette into a shallow bowl, press a wide hollow into its centre with the back of a spoon, fill that hollow with the cauliflower mixture and finish with drizzles of olive oil and truffle oil, if using, alongside the sourdough toasts.

Total: 1 hour (plus 4 hours for pickling)

Nutrition (per serving, where published)

Estimated from USDA FoodData Central ingredient data