Place a large fry pan (skillet) on medium high heat. Add the butter and once it has melted, add the olive oil. Add the garlic and allow to sizzle for 30 seconds or until fragrant. Toss in the cauliflower, and season with a good pinch of sea salt and freshly ground black pepper. Reduce heat to medium and cook for 5-6 minutes, stirring once or twice, until softened. Add saffron and stir; continue to cook for another 8-10 minutes on medium heat, stirring occasionally, until cauliflower is very tender and starting to fall apart.

Meanwhile bring a pot of salted water to the boil. Add the pasta and cook until al dente (err on the side of slightly undercooked). Reserve 1 cup of pasta cooking water.

When the cauliflower is soft and melty, add pasta to the cauliflower and stir. Add 1/2 cup of the pasta cooking water to begin with, and squeeze over the lemon juice. Season with sea salt and black pepper. Stir and if it looks dry, add more of the pasta cooking water until the pasta has a light coating of ‘sauce’. Take a final taste to ensure you are happy with the seasonings (salt, pepper, lemon). Top with coriander leaves and serve immediately.