Preheat conventional oven to 200C/392F. 

Divide cauliflower to bite size pieces and place them in a large mixing bowl. Halve the leek lengthwise and clean it very well before slicing it into short, thin strips. Add them to the cauliflower bowl. 

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In a small bowl mix salt, garam masala and cumin. Toss the chopped cauliflower and leek with olive oil and then with a mixture of spices. Pour it all out onto a large baking tray and bake for 20 min. 

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Meanwhile, in a small saucepan make the bechamel: Place the flour and oil in the saucepan over a medium heat and mix it well to achieve a paste consistency (roux). Cook these two together until flour becomes fragrant and toasty (about 5-7 minutes). Mix it often so it cooks evenly throughout. Whisk milk into this paste until you have a smooth sauce. Bring it up to a gentle simmer for a minute and then remove from the heat. Mix in sage, thyme, lemon zest, salt, white pepper and black garlic paste and mix it all until well combined.

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Remove the vegetable tray from the oven. Top the cauliflower and leeks with kale without mixing and return the tray to the oven for further 5 minutes.

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Leave the oven going, remove the baking tray from the oven and transfer the vegetables into a casserole dish. Pour the sauce over. Arrange asparagus on top.

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Place breadcrumbs and remaining black garlic in a small food processor and using a chopping function combine both into a rough powder. Scatter it over the dish and place it in the oven for 25 min. If you like the top to be crispy and browned grill it for further 5-6 minutes at 220C/428F.

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