Roasted cauliflower and mushrooms with dill, and kale risotto

That's a long title, and in fact this post contains two entirely separate recipes. But it's two recipes that can easily be made in parallel by one person, as the instructions indicate. And although I rarely make two complementary dishes when all the ingredients could go into one, I'm glad I did the two-dish thing this time—I think it turned out way better than if I'd tossed the cauliflower into the risotto.

roasted things:
oil
1/2 head cauliflower
8 oz crimini mushrooms
3/4 c loosely packed bread cubes/crumbs
salt and pepper
juice of half a lemon
1/3 c chopped fresh dill
light sprinkling of grated pecorino

risotto:
butter
1 large onion
several leaves of kale
1 c arborio rice
3/4 c white wine
2 c broth
2 oz grated pecorino
salt and pepper

Preheat the oven to 450F and melt some butter in a large frying pan over medium heat. Thinly slice the onion and get it started caramelizing in the frying pan. Break the cauliflower into bite-sized florets, and toss them with enough oil to coat in a 9x13" pan. Cover the pan with foil and put in the oven. While the cauliflower is softening, keep an eye on the onions, and halve the mushrooms and mince the kale. After the cauliflower has been steaming in the oven for about 15 minutes, stir in the mushrooms (adding more oil if needed) and return the pan to the oven (uncovered). When the onion is a bit caramelized (right about now), stir in the kale and rice, and saute for a couple minutes. Add the broth + wine to the rice in 1/2-1 c increments until the rice is tender, letting the liquid cook off in between additions, and stirring occasionally (20-30 minutes). Take that time to chop some stale baguette into bread crumbs, chop the dill, and grate the cheese. After the mushrooms have been roasting for 10-15 minutes, stir in the bread crumbs, and stir the roasting things every 5 minutes thereafter until they are nicely browned (about when the risotto is ready). To finish everything off, season with salt and pepper, stir a bunch of cheese into the risotto, and sprinkle the lemon, dill, and extra cheese over the roasted things. Serve a scoop of each next to each other on a plate.