For this dish, you can use any cheese you please. I opted for caciocavallo, a melty, mozzarella-like Italian cheese, which is made in a club shape and then is sold in pieces. Its nuttiness matched the cauliflower perfectly. Blue cheese is also excellent.
1 large head cauliflower, about 3 lbs (1.5 kg)
1/4 cup olive oil
Salt and freshly ground pepper
1 cup toasted breadcrumbs
5 oz (150 g) blue cheese or caciocavallo
2 tbsp chopped parsley
1/2 cup sliced almonds (optional)
Preheat oven to 450 F.
Remove core from cauliflower, taking care to leave the head intact. Place in an oiled cake pan. Pour olive oil over cauliflower and use a brush to work into cracks. Season with salt and pepper. Bake for 20 minutes then turn over.
Continue baking for 20 minutes or until browned. Turn again and bake for 20 more minutes or until tender crisp and golden. Remove from oven and reduce heat to 350F.
Combine the breadcrumbs with cheese, parsley and almonds. Scatter mixture over warm cauliflower. Some will fall into the pan. Return to oven and cook for 5 to 7 minutes or until cheese is melting. Transfer cauliflower to a platter. Spoon remaining breadcrumbs from pan over top. Cut into wedges and serve.