Sicilian Roasted Cauliflower & Saffron Pasta - San Remo

Ingredients

• San Remo No. 17 Trivelle 250g
• 600g cauliflower, cut into florets
• ⅓ cup olive oil
• 6 garlic cloves, minced
• 1 tsp red chilli flakes
• 1 leek, finely chopped (white part)
• 2 bay leaves
• 2 tbsp balsamic vinegar
• 1 tbsp lemon juice
• 2 tbsp wholegrain mustard
• ⅓ cup currants, soaked in ½ cup hot water and drained
• ½ cup green stuffed olives, sliced in half
• ½ tsp saffron strands soaked in 2 tbsp hot water
• ½ cup toasted pine nuts
• ½ cup packed parsley, chopped
• salt and pepper
• fresh currants, to serve
• lemon slices, to serve