In a small bowl, toss together the shredded Parmesan cheese and coarsely ground pepper until evenly combined.

Place a nonstick skillet over medium heat and allow it to warm for about 2 minutes. Sprinkle 1/4 cup of the cheese mixture onto the skillet in a 6-inch circle. Cook for 1-2 minutes until the edges turn golden brown.

Carefully drape the cooked cheese over an inverted ramekin to shape into a bowl, letting it cool slightly.

Repeat with the remaining cheese mixture to create 8 bowls.

In a large bowl, combine romaine hearts, halved grape tomatoes, and croutons. Toss gently.

Drizzle the creamy Caesar dressing over the salad mixture. Toss again to combine.

Spoon the dressed salad into the Parmesan bowls. Arrange on a platter and serve immediately.