1. Preheat a nonstick pan to medium-high heat. Set a mini muffin tin nearby.
2. Place 5-6 1-tablespoon mounds of shredded Parmesan in the hot pan, making sure they don't touch each other. Grind fresh pepper over top while the cheese melts.
3. When the edges are golden brown and bubbly, using a spatula or butter knife, remove the melted rounds of cheese one at a time, and press into the molds of the mini muffin tin. Repeat until all the cheese is used. Let the cheese cool to room temperature in the shape of the mini muffin molds.
4. To assemble, stuff a pinch of shredded Romaine into each tuille and drizzle with Caesar dressing. Serve right away.