Preheat the oven to 175C/350F, and grease a cooking pan with olive oil.
Lightly steam the broccoli and cauliflower florets (until cooked but still crunchy). Transfer them into the cooking pan, together with the chickpeas and kale.
Add the cashews and water into the blender, and pulse to obtain a creamy sauce.
Add the nutritional yeast, garlic and Dijon, and pulse to incorporate.
Pour the resulted sauce over the vegetable mix, and mix.
Add the breadcrumbs, parsley, nutritional yeast, olive oil and black pepper into the food processor and pulse to obtain a sticky mixture.
Spread it on top of the vegetables, and bake for 15 minutes.