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  2. Recipe:
    Take 1 head of cauliflower, cut off bottom stem flat. Put aluminum foil on flat baking sheet.
    Mix together 1-2 tbsp Dijon or whole grain mustard, 1 tbsp Olive oil, butter (optional) 3/4 cup Parmesan cheese, Garlic, lemon zest, salt, pepper, herbs. Mix and adjust to desired consistency. Lather over califlower head. Roast for aprox 50-60 minutes at 400F until golden brown. For crispier crust, broil on high until desired exterior (2-3 minutes). Top with Feta, capers, chopped parsley, dill and lemon juice.

    Haven’t calculated the carb counts but it’s keto friendly.

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