Roasted cauliflower

I couldn't resist the lure of leftovers when I got home from work this afternoon. Yes, I'd already had a hearty serving for lunch, but there was some left in the fridge, and it was calling my name. I discovered that it can be might tasty cold, too.

The leftovers:

cauliflower roasted in olive oil, with spring garlic, salt, and a squeeze of lemon, mixed with:

sage, rye berries, crimini mushrooms, and fava beans. (Boy, was shucking and popping the fava beans fun! I'm not kidding. I wouldn't do it every day, but I liked the process.)

Is it just me, or is cauliflower roasted with olive oil really rich and buttery tasting?