INGREDIENTS
5
very thin slices Prosciutto
1
large head Cauliflower
2 cloves
Garlic
1
Onion, small
8
Eggs, hard
2 cups
Chicken stock
1 tbsp
Dijon mustard
1/2 tsp
Black pepper, freshly cracked
1/2 tsp
Himalayan or fine sea salt
2 tbsp
Nutritional yeast
1/2 cup
Hazelnuts
1/4 cup
Ghee
200g rapini, roughly chopped