Preheat oven to 190C/375F/Gas 5 and line a rimmed baking sheet with a piece of parchment paper.

Add the cauliflower, apple, shallots, rosemary leaves, and one tablespoon olive oil to a large bowl. Season with salt and pepper and toss everything together to combine.

Spread the cauliflower mixture into a single layer onto the prepared baking sheet and place in the pre-heated oven to roast for 25-30 minutes until the cauliflower is tender.

Meanwhile, heat the remaining olive oil in a large frying pan or skillet. Add the garlic and cook for 30 seconds, then add the Brussels sprouts and cook for about 15 minutes, stirring occasionally until crispy and golden brown.

Add the fresh cherries to the pan and cook until for a couple of minutes until just heated through.

Once the cauliflower mix is done, transfer the roasted veggies to a large mixing bowl. Add the single cream/Half & Half and unsalted butter and season with salt and black pepper, to taste. Mash with a potato masher or blend with an immersion blender until mostly smooth.

Spread the warm cauliflower and apple mash on the bottom of a large serving dish or bowl. Top with the crispy Brussels sprouts, warm cherries, and chopped pistachios before serving. Enjoy!