Roasted Cauliflower

I used to have a hard time eating cauliflower (euphamism for "I hated it"), but then my mom taught me how to roast it in the oven, and now I love it. So if you're like me, this might be the miracle recipe that gets you to like cauliflower. (Or not. I'm not offended, Warren . . . )

Roasted Cauliflower
1 head of cauliflower, cut into 1-inch florets
extra virgin olive oil
dried basil (or oregano or rosemary or italian seasoning—whatever you like best)
salt

Preheat the oven to 400° F. Cover a baking sheet with foil. Lay out the cauliflower in a single layer. Drizzle with olive oil and season with basil and salt. Mix the cauliflower around on the tray until everything is coated.

Bake for 25–30 minutes or until tender on the inside but a little crispy on the edges.

Pretty simple, but yummy.