Inspired by the Noosa Food & Wine Festival. This Yarra Valley Chardonnay is the perfect match with Grilled Pork

Grilled Ham / cauliflower “white sauce” / tomatoes, thyme and spinach. (serves four)
Ingredients
500g Premium smoked off the bone ham, such as Grandma Ham, cut as four even “steaks”
1 medium head of cauliflower, finely chopped
500ml almond or oat milk
1 tablespoon hot English mustard
250ml walnut or grapeseed oil
1 nutmeg, grated
1 punnet cherry tomatoes
180g baby spinach, washed
10 sprigs thyme
80ml Extra Virgin Olive Oil
Salt and pepper

Method
Heat the almond or oat milk in a large heavy based saucepan and add the finely chopped cauliflower, and sufficient boiling water to 2/3rds of volume of cauliflower. Cover and simmer until the cauliflower is soft.
Meanwhile, place the spinach, cherry tomatoes, thyme sprigs, olive oil and 80ml of water in an oven or baking dish and cook uncovered in a hot (200 degree C) oven until tomatoes colour and collapse and spinach has shrivelled. Stir to combine ingredients and reserve in a warm place.

Place the cauliflower and cooking liquid, plus mustard and nutmeg and in a blender and blend to smooth. Season to taste and continue to blend slowly adding the nut oil. Reserve in a warm place or saucepan on low heat.

Place the ham steaks on a hot barbecue grill or griddle plate for five minutes, or until coloured, turn and cook the reverse side for 3 minutes.
To plate, place the ham steaks in the centre of warm plates, cover generously with white sauce and garnish with the thyme tomatoes.