This recipe comes from chef Kathy Gunst, one of our Chef's Table partners.
1. Preheat oven to 400 degrees F
2. Remove leaves from the cauliflower and trim the stem so cauliflower sits flat in a large, heavy skillet
3. Place cauliflower in the skillet, rub 1 1/2 Tbsp. oil on top and season with salt and pepper. Roast on the middle shelf for 45 minutes to an hour, depending on the size, or until it's almost but not quite tender when you place a small, sharp knife through the center.
4. Melt butter and remaining 1 Tbsp. oil in a small skillet over low heat. Add garlic and cook, stirring occasionally, for 2 minutes, being careful not to let the garlic burn. Add pine nuts and cook another minute. Remove from heat and add parsley and breadcrumbs.
5. Spoon garlic-pine nut mixture over cauliflower – it's fine if some of it spills onto the bottom of the skillet – and roast another 10 minutes. Remove and scatter cheese on top and sprinkle with pepper. Roast another 5-8 minutes, or until cheese is melted and cauliflower is just tender when tested with a knife. It doesn't need to be fall-apart tender. Serve hot with any topping from the bottom of the skillet spooned on top.