Combine 2 cups of shredded Parmesan cheese and 1/2 teaspoon of coarsely ground pepper in a bowl. Heat a nonstick skillet over medium heat, sprinkle 1/4 cup of the cheese mixture in a circular shape, and cook for 1-2 minutes until bubbling and golden. Allow to cool slightly before draping over an inverted ramekin to form a bowl. Repeat for a total of eight bowls.

While the Parmesan bowls cool, combine chopped romaine hearts and halved grape tomatoes in a large mixing bowl.

Add croutons and drizzle with Caesar dressing just before serving, tossing gently until well mixed.

Carefully spoon the salad mixture into each Parmesan bowl and serve immediately to maintain crunch.