FOR THE SAUCE:
Get out a big pot and heat it on medium high heat.
Cut the cauliflower in pieces place in the pot. Add onions, garlic, chicken broth and cover.
Bring to a boil and cook till its very soft. Cool for about 15 minutes and put the cauliflower mixture in a blender and blend till smooth. You will most likely have to do it in 2 batches. After blending put it back in the pot and heat again. Add all the cheese and stir till melted.
Season with salt and pepper to taste.
Cover the sauce and set it aside.
FOR THE RAVIOLI:
Cut your chicken into thin strip and drizzle with olive oil, season with garlic powder, poultry seasoning, and pepper. Saute till cooked and remove from the pan. When the chicken is cool to the touch chop into tiny pieces, put into a bowl.
Saute shallots and garlic cloves for 4 mins in the left over oil from the chicken. Scrape up all the chicken pieces left in the pan while cooking the shallot mixture. When shallots are tender place in bowl.
Cook the prosciutto till crispy and break or cut into small pieces and add to the bowl.
Take half of the mixture, put it into a food processor and blend till its a paste consistency. Then add to the rest of the chicken mix. Doing this will allow the mixture to hold together so it wont fall out of the ravioli.
Take the zucchinis and cut them length wise about a 1/4 of an inch thick. A mandolin works really well. Take the 4 strip of zucchini, lie 2 strips vertical and the other to horizontal but do a basket weave over and under one time.
Then take about 1/4 of a cup of filling (give or take) and place it in the middle of the zucchini. Bring the end of the zucchini up to cover the filling. You will have to use toothpicks to keep it closed.
Place ravioli on a broiler pan drizzle olive oil over the raviolis. Cook at 400 for 20-25 minutes till zucchini is tender.
Place 2 or 3 ravioli on a plate and put a good dollop of the cauli-fredo sauce on each ravioli.
Garnish with extra prosciutto or chives or whatever you like.
Season with salt and pepper.