Cut the head of cauliflower into small florets. Add to a baking sheet and toss with olive oil, cayenne pepper, and a generous amount of salt and pepper.

Bake the cauliflower at 425 F for 15-20 minutes until cooked through and lightly browned, leaving the oven on once they’re complete.

Meanwhile, add the pumpkin puree, coconut milk, soy sauce, garlic powder, sage, and thyme to a medium saucepan.  Place the pan over medium-low heat, stirring frequently until the sauce has melted together and warmed through, about 10-15 minutes.

Once the cauliflower has baked and the sauce is warmed, add the cauliflower to a casserole dish and top with the pumpkin sauce.  Mix it carefully until the cauliflower is coated.  Bake the casserole for 15 minutes, until the sauce begins to bubble.

While the casserole bakes, mix the panko bread crumbs, nutritional yeast, and garlic powder in a small bowl.

Remove the casserole from the oven, switch the broiler on to high.  Sprinkle the panko mix over the cauliflower and place under the broiler until the topping has browned, about 2 minutes.

Let the casserole dish cool for a few minutes and then serve.  It makes a great light dinner or the perfect side with chicken or pork.