Creamy Saffron-Pistachio Conchiglie with Roasted Cauliflower & Pomegranate — a golden, aromatic pasta where shells are coated in silky saffron cream, tossed with caramelised cauliflower, crunchy pistachios and jewel-bright pomegranate seeds. Serves 2 to 3.

Ingredients
• 8 oz (225 g) conchiglie pasta
• 2 cups bite-size cauliflower florets
• 2 Tbsp olive oil, divided
• Salt and freshly ground black pepper, to taste
• ¾ cup (180 ml) heavy cream
• ¼ cup (60 ml) vegetable or chicken stock
• Generous pinch saffron threads, soaked in 1 Tbsp hot water
• ¼ cup (25 g) grated Parmesan cheese
• ½ tsp finely grated lemon zest
• ¼ cup shelled pistachios, roughly chopped
• ¼ cup pomegranate arils
• 1 Tbsp chopped fresh parsley

Method
1. Pre-heat oven to 425 °F / 220 °C. Toss cauliflower with 1 Tbsp olive oil, season with salt and pepper, spread on a sheet pan and roast about 18 minutes, turning once, until caramel-golden.
2. Cook the conchiglie in well-salted boiling water until al dente. Reserve ½ cup pasta water, then drain.
3. In a wide skillet over medium-low heat combine heavy cream, stock and the saffron infusion; simmer 2 minutes. Whisk in Parmesan, lemon zest and the remaining 1 Tbsp olive oil, then season lightly with salt and pepper.
4. Add the drained pasta and a splash of reserved pasta water to the saffron cream; fold until every shell is gleaming. Gently stir in the roasted cauliflower and half the pistachios.
5. Transfer to a warm platter, scatter over the remaining pistachios, pomegranate arils and parsley, drizzle any extra sauce from the pan, crack a little more pepper on top and serve immediately.

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