The first time we ate cauliflower roast was at ABCV in New York and since then our taste buds have been begging for more. In The Nutrient Hunter we have a fantastic version with tahini, turmeric and dukkah (a real nutrient hunter mix from Egypt with sesame seeds, coriander seeds and parsley leaves). But, now it’s soon Christmas and what could be better than a saffron and pistachio version.

Last year we broiled a mustard glazed celery root for our Christmas table but this year this cauliflower will be our ham replacement. Perhaps serving it with a Christmas salad would be nice, in which case, we can envision placing the cauliflower on top of a large platter filled with leafy greens, sliced ​​red apples and fried onions.