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1
Place the ham hock in a deep pot and cover with cold water by 1 inch.
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2
Place over medium-high heat and boil for 2 to 2 1/2 hours, until the meat nearly falls off the bone.
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3
Remove the meat from what is now a delicious broth and transfer to a plate to cool.
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4
Reserve the broth for another use.
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5
When the meat has cooled enough to handle, shred the meat from the bone into bite-size pieces, removing and discarding any fat and tendon as you go.
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6
You should end up with about 1 1/2 cups of picked meat, depending on the size of the ham hock.
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7
Measure out 1 packed cup of meat and wrap in foil to keep warm.
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8
Reserve the rest for another dish.
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9
To prepare the cauliflower, trim the stalk.
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10
Break into small florets of even sizeno bigger than 1 1/2 inches long, with stems no thicker than a pencil.
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11
Heat the olive oil in a heavy, deep saucepan fitted with a frying thermometer.
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12
When the oil reaches 350F, shallow-fry the cauliflower in batches until golden brown, 4 to 6 minutes.
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13
Drain the fried cauliflower on paper towels and transfer to a warmed bowl.
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14
Work quickly so that the cauliflower stays hot.
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15
When all the cauliflower is fried, add the shredded ham hock, season with salt and pepper, and serve.
