Heat oven to 400 (200C) and line a 7”x10” baking dish or simular with parchment paper. Bring a medium pot of water to the boil on the stove and cook the cauliflower florets for 2 minutes then drain off and place in a mixing bowl.
Sprinkle the cumin, ground coriander, smoked paprika and salt over the cauliflower and mix well. Add in the shredded kale leaves and mix through. Place the cauliflower and kale mix in the baking dish.
Take a medium sized saucepan and melt the butter over a medium heat. Stir in the flour and add the milk. Continue to cook whilst stirring constantly until the sauce has thickened and there are no lumps. Remove from heat and stir in tahini and cheese. Season to taste with salt and white pepper.
Pour the sauce mixture over the cauliflower and sprinkle over the wholemeal breadcrumbs and chopped parsley.
Bake for around 20 minutes until golden brown.