Take a big jug or bowl and whisk together the eggs, evaporated milk and Marmite.
Grate the cheddar into a seperate bowl , add the cornflour and stir together.
Rinse the cauliflower and chop into small florets. Put into a saucepan and tip over a kettle of boiling water. Cook for 10 minutes or until just tender.
While the cauliflower is cooking toast the crumpets. Blitz in a food processor into chunky crumbs. Put san ovenproof skillet over a medium heat and melt the butter. Toast the crumbs until golden but try not to burn. Remove from the pan and set aside.
When the cauliflower is about a minute away from being done add the chopped kale and cook for a minute, just until the leaves turn bright green. Drain the vegetables then tip into the skillet to steam dry.
Now add the egg, milk and Marmite mixture to the skillet together with the cheese and keep stirring until it is all incorporated. Scatter with the crumpet crumbs and stick under a hot gril for 5 minutes until the top starts to blister.