Cheddar Rillette

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

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

Rillette and Assembly

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)

Special Equipment

A 1-qt. heatproof jar with a lid

Preparation

  1. 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.

  2. 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.

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