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Preheat oven to 220°C.
Cut cauliflower vertically into 6 wedges. Place in a large deep baking dish, brush with ⅓ cup (80ml) oil and season. Toss onion in a bowl with 2 tbs oil, season and scatter around the cauliflower. Bake for 55-60 minutes, until cauliflower and onion are charred and tender.
Meanwhile, bring a medium saucepan of water to the boil with 1 tsp salt flakes. Add rice, bay leaves, cinnamon, cloves and cardamom. Boil for 5 minutes. Drain and set rice and spices aside to cool slightly.
Combine rice with the almonds, curry powder and half the coriander. Spoon rice mixture into the baking dish, over and around the cauliflower and onion, then drizzle evenly with the saffron water. Top with a piece of baking paper then tightly cover with foil. Return to the oven and bake for 25-30 minutes.
Meanwhile, for the raita, combine all ingredients in a bowl. Season with salt flakes and freshly ground black pepper.
Scatter biryani with remaining coriander and serve with raita, pappadums and pickle alongside.