All of the above, plus asparagus, zucchini, eggplant, parsnips ... if it's in the grocery, I've tried roasting it. I've yet to come across a veg I don't like roasted, actually. Our go-to dinner around here is whatever is in the vegetable crisper, sprayed with a bit of olive oil, with a generous helping of black pepper, roasted.
Wow. Cauliflower roasted. How long? It doesn't burn?
Oh my goodness yes, it's the only way I'll eat it. Cut into flowerets, spread in a roasting pan, pour in a quarter cup of water or lemon juice, season any way you like and then roast for 15 minutes at 375. It's still a little firm but I like it that way. If you want it a bit mushier blanch it first and then stick it in the oven.
"If you pay attention to when you are hungry, what your body wants, what you are eating, when you've had enough, you end the obsession because obsession and awareness cannot coexist." - Geneen Roth