Preheat oven to 450 F. (230 C.) and pull florets from the cauliflower head. Slice big ones in half.
Add cauliflower to a large mixing bowl with 6 tbsp. (88 ml.) of olive oil, and stir to throughly coat.
Sprinkle florets with 1/2 tsp. of Old Bay seasoning, 1/4th tsp. of chili pepper and a nice sprinkle of fresh pepper, toss, then sprinkle seasoning again in the same amounts to ensure all florets have been evenly coated.
Pour the cauliflower onto a foil-lined baking sheet and make sure they’re all touching the foil, and not piled on top of each other. Turn any sliced florets so the flat side is on the foil. They’ll roast in a much tastier way. Bake on the top rack for 15 minutes.
While the cauliflower bakes, grate 8 oz. (237 ml.) of sharp white cheddar cheese and 4 oz. (118 ml.) of parmesan cheese.
Remove the almost-roasted cauliflower, and sprinkle florets with cheese, covering them evenly. Place cauliflower back in the oven on the top rack, and bake for 7-10 more minutes, until cheese is crispy.
Use a spatula to scrape all that wonderful, crispy cheese from the pan as you pour cauliflower into a bowl, and serve.
Note: Do not add salt! There will be enough salt in the Old Bay seasoning and in the cheese to make it salty.