In a large oven-safe skillet, melt 1 tablespoon of butter over medium-high heat. Add the bread crumbs and stir quickly to coat. Saute with stirring frequently for about 2 minutes, until toasted. Remove from the heat, transfer to a plate, and let cool.

Return the pan to the stove over medium-low heat. Add the cauliflower to the pan, along with 2 tablespoons of water. Cover with lid and cook for about 5 minutes on a low simmer. Uncover, increase the heat to medium, and allow the water to evaporate.

Add the remaining tablespoon of butter to the skillet and allow it to melt. Continue cooking the cauliflower, stirring frequently, for about 8-10 minutes, until browned. Season generously with salt and pepper.

When the cauliflower is fork tender, but still crisp, sprinkle with Parmesan cheese. Cover with lid and turn off the heat. When the cheese has melted, top with the toasted breadcrumbs. Serve warm.