Cauliflower Cheese With Ham Hock

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This is from matt prestons (restaurant reviewer and judge of australian masterchef) and was in the sealed section of his cook book. times are estimated.

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Steps

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Place the ham hock , cloves , bay leaves and peppercorns in a large saucepan and cover with cold water and bring to the boil over medium heat and then reduce the heat to low and simmer for about 3 hours , or until tender and the meat starts to fall frm the bone.

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Allow the ham hock to cool before shredding the meat and then place the shredded meat evenly along the bottom of a buttered casserole dish.

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Preheat oven to 180c.

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Cut your cauliflower into florets and place in a steamer and cook for 4 to 5 minutes and then place the cauliflower over the ham in the casserole dish.

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Melt the butter in a saucepan , add the onion and cook until soft and then stir in the flour and allow to cook for a few minutes before adding the cream and bay leaves and stir continuously while the sauce thickens.

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When the sauce is ready , turn off the heat and remove the bay leaves and stir in the mustard and tasty cheese and season to taste with salt and pepper.

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Pour over the cauliflower and sprinkle with th.

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Ingredients

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smoked ham hock, whole cloves, bay leaves, cauliflower, butter, brown onion, flour, cream, dijon mustard, tasty cheese, parmesan cheese, salt, fresh ground black pepper