Pre-heat oven to 400F degrees. Place a layer of parchment paper inside of a dutch oven or any oven safe pot.

Gently wash the cauliflower without breaking the florets apart. Pat dry with a towel and cut the bottom off to make it sit flat.

In a small glass bowl whisk to combine the oil, pumpkin puree and spices.

Place the cauliflower inside of the pot and pour the pumpkin oil over the cauliflower, brushing evenly to cover the whole head. The consistence is pasty but it will become thinner as the cauliflower cooks. Cover the pot and cook for 30 minutes.

Pull the pot out of the oven and remove the cover and cook for an addition 5-7 minutes to lightly crip up the cauliflower. There will be some liquid on the bottom of the pan, so use it to bathe the cauliflower afterwards.

When the cauliflower has crip to your satisfaction, remove from oven and place the cauliflower on a cutting board. Cut into smaller, serving size florets. You may add a touch of greens (parsley or sage will pair up really nicely!). Serve right away.