Method
Heat the oven to 200c.  Put the cashews on to a lipped baking tray and put into the oven for roughly 10 mins until golden. Break the cauliflower down into largish florets, cover with a tbsp of oil and a ½ tsp of salt and put into an oven dish and into the oven to roast for 20 mins until golden but holding their shape. Remove and cool. 

Mix together the yogurt, grated garlic and ginger, cinnamon, turmeric, garam masala and one teaspoon of salt in a shallow dish. Add the cauliflower and very gently stir to ensure it is coated in the yogurt mix. Put to one side. Stir the saffron into the milk and leave to the side. Put the garam masala into the melted butter and also put to one side. 

In a large heavy-based pan that can go into the oven, heat 1 tbsp of the oil on a medium heat and add one of the onions and fry until soft and translucent, 5-8 minutes. Add the garlic and ginger and cook for another 2 minutes until the garlic and ginger are soft and the onions going golden. Add all of the spices and cook for a further minute then add 150ml of the stock and cook over a high heat until the sauce is thick, 3-5 minutes. Add the yogurt-coated cauliflower and cook for 5 minutes. 

Heat the oven to 180c.  Tip the rice into a bowl, cover with cold water and leave to soak for at least 20 minutes, then drain.  

Meanwhile heat 2 tbsp of the oil in a frying pan, add the remaining onions and sprinkle 1tsp salt over them and cook on a medium heat for about 15-20 mins until reduced right down and soft and golden.  Remove from the pan and put to one side. Take the unwashed pan, add 1 tbsp oil and put in the cinnamon sticks, cardamom, cloves and cumin seeds and fry for a minute until you start to smell the aroma. Add the rice and coat in the aromatic oil.  Add the remaining stock and bring to the boil. Once boiling, reduce the heat to medium and cook until the rice is just cooked and most of the liquid has been absorbed - around 10 minutes. If at any point the rice looks as though it is running out of liquid just turn it down, avoid adding more liquid.

Remove your pan from the heat and let the rice stand with a tea towel over it for 3 mins.  After the 3 mins, you will notice that your spices have risen to the top, pick them out.  I count them out so that I know I have them all and it prevents somebody taking a bite of a very aromatic spice.  Then take your fork and fluff it up some more.

Take half of the cauliflower out of the pot and put to one side and into the pot put ⅓ of the soft onions and scatter with ⅓ of the baked now golden cashews. Spoon half the rice over the cauliflower and onion and then pour over the spiced butter. Add the rest of the cauliflower, another ⅓ of the baked cashews and another ⅓ of the onions and the rest of the rice.  Drizzle the saffron milk over the top and scatter over the rest of the onions and the toasted nuts, cover with a lid or foil and put in the oven for 20 minutes.