When I was growing up, one of my favorite dishes was my mother's fried cauliflower. She would dredge the florets in egg and breadcrumbs and then pan fry them until they were golden. Veggie heaven. As an adult, I like to avoid the pan fried part as often as possible and this version makes a remarkably satisfying substitute.
1 Head cauliflower, cut into florets
2 Tablespoons olive oil
1/4 Cup Parmesan cheese, grated
1 Tablespoon chives, chopped
Salt and pepper to taste