Paleo Egg, Rapini and Prosciutto Casserole
Ingredients
The base
-
1
small
onion, chopped
-
2
cloves
garlic, minced
-
½
tsp
Himalayan or fine sea salt
-
½
tsp
ground black pepper
-
1
large head
cauliflower, roughly chopped
-
2
cups
chicken stock
-
¼
cup
ghee
-
1
tbsp
Dijon mustard
-
2
tbsp
nutritional yeast
-
8
hard boiled
eggs
The toppings
-
200
g
rapini, roughly chopped
-
½
cup
crushed hazelnuts
-
5-6
very thin slices
prosciutto
Instructions
- Preheat the oven to 375°F.
- Cook and peel the hard boiled eggs using your preferred method.
- In a medium saucepan, sauté onion, garlic, salt, and pepper until fragrant.
- Add cauliflower and cook for a couple of minutes.
- Pour in chicken stock, cover, and bring to a boil; then simmer until cauliflower is tender.
- Blend the cauliflower mixture with ghee, Dijon mustard, and nutritional yeast until smooth.
- Steam the rapini until slightly softened.
- Toast hazelnuts in a skillet until fragrant.
- Slice the hard boiled eggs and combine them with the Bechamel sauce, rapini, and three-quarters of the hazelnuts in a bowl.
- Transfer the mixture to an oven-safe dish and top with torn prosciutto and remaining hazelnuts.
- Cover with foil and bake for 20 minutes, then broil for 2-3 minutes until prosciutto is crispy.
Nutrition Facts (estimated)
Servings
4
Calories
494
Total fat
37g
Total carbohydrates
17g
Total protein
27g
Sodium
646mg
Cholesterol
410mg
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