Rillettes are usually made with meat, but this cheesy version from Brochu’s Family Tradition in Savannah, GA—one of our Best 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.
Ingredients
6–8 servings
Pickled Cauliflower
½
1
2
¼
¼
1
Rillette and Assembly
8
2
½
½
2
½
½
½
2
6–8
2
¼
Special Equipment
Preparation
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Pickled Cauliflower
Step 1
Cook ½ medium head of cauliflower, cut into 2″ florets, in a large pot of boiling generously salted water 30 seconds. Immediately drain and transfer to jar.
Step 2
Heat 2 large sprigs thyme, leaves picked, ¼ cup extra-virgin olive oil, ¼ cup unseasoned rice vinegar, 1 tsp. freshly ground pepper, and 1 Tbsp. Diamond Crystal or 1¾ tsp. Morton kosher salt in 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.
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Rillette and Assembly
Step 3
Grate 8 oz. sharp white cheddar and 2 oz. Parmesan on the medium holes of a box grater; transfer to a medium bowl. Add ½ cup mascarpone, ½ cup mayonnaise, 2 Tbsp. sour cream, ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt, ½ tsp. garlic powder, and ½ tsp. onion powder; mix with a rubber spatula to combine. Cover rillette and chill at least 30 minutes.
Step 4
Heat 1 Tbsp. extra-virgin olive oil in a large skillet, preferably cast iron, over medium-high. Working in 2 batches and adding another 1 Tbsp. oil between batches, cook six to eight ½”-thick slices sourdough bread until 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 with 2 jalapeños, seeds removed if desired, finely chopped, and ¼ 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 and truffle 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.