1. Preheat oven to 220°C.
  2. Season cauliflower with salt and pepper and oil. Spread on a lined, rimmed baking tray and roast for 20 minutes.
  3. Increase temperature to 240°C and roast for a further 8 minutes. Remove from the oven and set aside.
  4. In a pot of boiling salted water, add the pasta and cook as per packet directions. Drain pasta, retaining some of the water and set aside.
  5. Heat oil in a large sauté pan on medium heat and add garlic, chilli, leek and bay leaves. Toss and cook for a few minutes until the leek is caramelized. Add balsamic vinegar to deglaze the pan.
  6. Add cooked pasta, roasted cauliflower, lemon juice, mustard, currants, olives and saffron (along with retained pasta water to loosen as needed) to the pan. Toss and cook for 3-4 minutes until heated through and season with salt and pepper to taste.
  7. Remove from heat and spoon into a serving plate. Top with pine nuts and parsley. Garnish with fresh currants, lemon slices and a light drizzle of olive oil.
  8. Serve and enjoy with family and friends!