Cheddar Rillette

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1. 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.
2. 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.
3. 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.
4. 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.
5. 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.
6. 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.