Cauliflower Piccalilli Baked Brie and Truffle - Tom Aikens

Ingredients

• 500g cauliflower, cut into small florets
• 200g onion, peeled and diced into ¼” pieces
• 200g shallots, peeled and diced into ¼” pieces
• 250g cucumber, split, deseeded and cut into ¼” pieces
• 12g sea salt (for cauliflower mix)
• 4g sea salt (for cucumber)
• 200ml white wine vinegar
• 250g distilled malt vinegar
• 250g caster sugar
• 2g dried chilli flakes
• 10 black peppercorns, crushed
• 3 cardamom pods, cracked
• 1 tsp fenugreek
• ½ cinnamon stick
• ½ tsp coriander seeds
• 4 cloves
• 1 star anise
• 1 tsp onion seeds
• ½ tsp cumin seeds
• ½ tsp caraway seeds
• ¼ tsp celery seeds
• ½ tsp mustard seeds
• 35g dried English mustard
• 8g turmeric
• 36g cornflour
• 2g salt
• 4g curry powder
• 150ml strained spiced vinegar (from above)
• Baron Bigod cheese, at room temperature
• Fresh truffle
• Sourdough bread, sliced and toasted