Instructions

1. Cut the cauliflower into 4-5 pieces. Place them in your slow cooker or pressure cooker. Add in the ham hock, bay leaves, nutmeg and broth. If the ham and/or cauliflower are protruding a lot from the broth, add in water until they are just submerged.
2. For Pressure Cooker: Set to HIGH FOR 50 MINUTES.
3. For Slow Cooker: Set to HIGH FOR 4 HOURS.
4. When it is done, the cauliflower should be tender and mostly falling apart.
5. Use tongs and/or a slotted spoon to fish out the ham hock. It will be falling apart too. Set it in a small bowl and shred it. Remove the bone and any large pieces of fat.
6. Transfer most of the liquid along with most of the cauliflower, aim for the bigger pieces, to your blender. Add in a few pieces of ham. Blend until almost smooth. It should be a beige color, with pearl sized cauliflower pieces and specks of pink.
7. Pour this mix back in to the slow cooker or pressure cooker, add in the shredded ham. Mix well. It should be creamy with chunks of cauliflower about the size of beans (you see!) and pieces of ham.
8. If you want the soup thicker or thinner you can add more broth or water, alternatively you can reduce it (bring it to a simmer until desired consistency is achieved).
9. Serve and salt to taste. As I mentioned above, the ham is pretty salty, asis the seedy seasoning. Add your toppings and salt as needed when you serve the soup.
10. Store in an airtight container in the fridge for up to a week.