In a frying pan, cover the bottom with a small layer of water and bring to a boil. Add the chopped cauliflower, cover, and steam for about 7 minutes.

Drain the steamed cauliflower and place it in a blender with pumpkin puree, heavy cream, ground cinnamon, and sugar-free brown sugar syrup. Blend until smooth.

Pour the blended mixture into a 9×9 baking dish and bake in the preheated oven for 15 minutes.

Microwave the mascarpone cheese in 15-second intervals until soft. Mix in the vanilla sweetener until smooth. Remove the baked puree from the oven, drizzle the mascarpone mixture over the top, sprinkle with a dash of cinnamon, and enjoy!