Pre-heat the oven to 400 degrees F.

Bring a large pot of salted water to a boil. You want it to be deep enough so that the whole cauliflower will be covered. Once boiling, gently lower the cauliflower head into the pot and cook for 8-10 minutes. It's done when it can easily be pierced with a fork but you don't want it too soft or it will fall apart.

Remove the cauliflower to a plate and let cool.

Meanwhile, heat a small skillet over medium heat and melt the butter. Once melted, add in the breadcrumbs and toast for 3 minutes or until a nice golden brown. Remove from the heat and let cool completely. Stir in the parmesan and season with a nice pinch of salt.

Place the head of cauliflower in a lightly greased baking dish. Gently press the squares of cheddar in between the florets so that the cheese is evenly distributed among the whole cauliflower. Top with the breadcrumbs (I do this by taking about a tablespoon at a time and firmly pressing them into the top of the cauliflower so they're lightly compacted into it and won't fall off).

Bake for 15-20 minutes. It's done when the breadcrumbs are a deep golden color and the cauliflower is soft and tender. Sprinkle with fresh herbs. Cut open and ENJOY!