Preheat the oven to 400F. Line 2 large baking sheets with parchment paper.
In a large mixing bowl, toss the florets with olive oil to coat.
In a small bowl, mix the salt, herbs and spices (except the mint) and then toss the mixture with the cauliflower until it has been evenly distributed with the cauliflower.
Turn the cauliflower out onto the prepared pans and spread in a single layer, spacing florets out. This will help with crisping, since if they are too close together, they will steam rather than roast.
Bake for 35-45 minutes until crispy on the outside and tender on the inside. Sprinkle with mint and enjoy.
Store leftovers in an airtight container in the fridge for up to a week. Serve leftovers hot or cold.
2tablespoons salted buttersoftened or oil of choice
1/2cupyogurt or sour cream
1teaspoonchives or green onions
1.5cooked broccolichopped, divided
2cupscheddar cheeseshredded, divided (or try Crumbleberry vegan Sun Dried Tomato or Five Pepper Jack cashew cheese)
Preheat oven to 400 degrees (F). Line a small baking sheet with parchment paper; set aside.
Place potatoes in a small baking dish and bake for 1 hour, or until soft. OR place potatoes in Instant pot on rack with 1/2 cup water on Manual for 10 minutes. Allow to natural pressure release.
Remove from oven and set aside to cool. Once the potatoes are cool enough to safely handle, slice each one in half, lengthwise. Scoop out the potato pulp and place it into a large bowl, being careful to leave the skins intact.
Rub the outsides of the potato skins with a little olive oil. Place the skins on the prepared baking sheet and set aside.
Divide the filling evenly among the potato shells then top with remaining cheese. Bake for 20-25 minutes or until the cheese is melted and the potatoes are heated through. Serve at once!
Feel free to add in your favorite protein. Use a different cheese or substitute cashew cheese for vegan products. Crumbleberry Cashew cheese makes it easy. Just take 2 tbsp of Cashew Cheese and mix it with 1/2 cup of hot water to substitute for milk and yogurt. Try Five Pepper Jack or Sun Dried Tomato.