Start with preheating the oven at 400-degrees F.

Prepare a deep baking dish by buttering it.

Now take the cauliflower, rinse it for the dust to remove, and pat it dry with the help of a clean kitchen towel or kitchen tissues.

Place the whole cauliflower head in the prepared baking dish.

Pour stock, cloves, bay leaves, and dried Italian seasoning.

Cover the baking dish with foil and bake the cauliflower for 15 to 20 minutes until a bit tender.

Once the cauliflower is out of the oven, reserve the stock in a pan and let the cauliflower rest on the baking pan for at least 10 minutes.

Meanwhile, strain the stock with the help of a strainer to remove bay leaves and cloves.

Now shimmer down the stock to about a cup on medium heat over the stove. This can take 5 to 8 minutes.

Add the butter, cube by cube, to the sauce and crank the stove's heat to low. Whisk the butter to make a liquid into a thick sauce.

Pour the butter sauce over the cauliflower head and bake it in the oven for 10 minutes or until the cauliflower is golden brown and crispy.

In these 10 minutes, baste the cauliflower 4 to 5 times with the butter sauce from the same pan.

Finally, season the cauliflower with black pepper, slice, and serve with the same sauce from the baking pan.