On the other hand, p'raps you love the stuff and want to convert someone. Either way, roasting is your friend - that goes for broccoli, to. In fact, there are plenty of veggies that benefit from this treatment, so experiment! It brings out a depth of flavour that can be pretty surprising.
Anyway. What you want to do here is roast your (dry!) veggies at a high temperature, so they caramelise (omnomnom). I'm a bit laissez-faire when it comes to washing veggies (shhhh), but if you do wash 'em, either leave them to air-dry for a good long while, or obliterate that surface moisture with extreme prejudice. You don't want anything going on here that'll make the veggies squishy.
Spray a roasting sheet with oil & put it in a hot oven (about 220 C) 'til the oil's nice & hot. You want it to sizzle when the veggies hit.
Carve your cauli/broccoli into florets - don't go too small. If you're using cauliflower, halve the bigguns. Toss with olive oil, salt & pepper - or any seasoning that takes your fancy- (get everything coated), then add some sliced garlic. Take out your hot baking sheet, chuck on the veggies (if you've got oil pooled from preparing them, don't add it) and return to the oven for 20 minutes or so. Don't panic when you start getting crispy brown bits - they're the best part.
This on its own makes a pretty awesome snack, but I'm also a fan of prepping soup veggies like this. It adds a nice depth to the broth, and when you hit a mouthful of veg, it's blissful. If you want to use it as a meal component, jazz it up a little more - drizzle a little more oil over the top, chuck in some toasted nuts (pine nuts or slivered almonds work really well), and some lemon juice. I'm considering going a bit crazy next time I do this and tossing a few currants in.