Remove the cauliflower leaves and thick inner core being careful not to lose its structure.
Place the cauliflower in a pot of boiling water about 1-inch (2 1/2cm) deep. Place on simmer until the cauliflower starts to soften.
Remove from the pot and place on a rack and allow to drain.
Bechamel Sauce
Place 2 cups of milk in a pot over medium heat and gently heat. Keep an eye on it because when milk boils it froths over in a spectacular and messy fashion.
Combine the remaining 1/2 cup of milk and cornstarch to create a slurry.
As the milk comes to a boil add the cornstarch slurry and keep stirring as it thickens creating a white sauce. As it reaches a simmer again add the grated cheese and stir to melt to create a bechamel sauce.
To Assemble
On the bottom of the skillet, pour a small amount of the bechamel sauce. In the center place the cauliflower head. Drizzle the remaining bechamel sauce over the top of the cauliflower.
Sprinkle evenly in turn with the shredded cheese, breadcrumbs, paprika, herb rub, and parsley.
Place in a camp oven, smoker, or closed barbecue until the cheese is melted and starting to brown.