Cook and peel the hard boiled eggs according to your favorite method.
Add onion, garlic, salt and pepper to a medium saucepan. Cook over medium heat for one or two minutes, until fragrant and slightly softened.
Throw the cauliflower florets in and continue cooking for a minute or two.
Add chicken stock, cover and bring to the boil; lower heat and continue cooking until the cauliflower is tender, about 5-7 minutes.
Ladle the cauliflower mixture into your blender; add ghee, Dijon mustard and nutritional yeast and process on high speed until super smooth and silky in consistency. Set aside.
Steam the rapini for 30 seconds to a minute, until slightly softened and bright green.
In a small skillet, dry roast the hazelnuts over medium heat until they become fragrant and take a nice golden coloration.
Slice the hard boiled eggs and add them to a large mixing bowl, followed by “Bechamel” sauce, rapini and three quarters of the hazelnuts. Mix very delicately until well combined and transfer to an oven safe dish.
Tear the prosciutto into smaller pieces and arrange them on top of the dish. Sprinkle with the rest of the hazelnuts.
Cover with foil and place in the oven for 20 minutes; after that time, remove the foil and set the oven to broil for a 2-3 minutes or until the prosciutto becomes nice and crispy and takes a nice golden coloration.
You could also make this ahead of time and place it in the fridge after you have covered it with foil (although you might want to let it cool a bit beforehand). In this case, you’ll want to increase oven time to about 45 minutes, at 375°F.
This also reheats extremely well in the microwave and will easily keep for 4-5 days in the refrigerator.
*If you don't care for rapini, you could very well use broccoli or kale or even spinach instead.