Trim the leaves and long stems from the bottom of both cauliflowers. Leave the core intact. Cut 2 slices, lengthwise, from the very center of the cauliflower, about 1/2-inch thick. (Save the rest for crudités or salads.) Note: Alternatively, you may break the cauliflower into florets and cut each in half lengthwise to give you a flat surface for browning.

In a heavy sauté pan over medium heat melt half the butter until bubbly, and add the truffle oil. Sprinkle the cauliflower slices with a little salt and place in the pan. Sear each side until deep golden, about 2 minutes to a side. Remove the cauliflower to a platter and add the rest of the butter to the pan. When it begins to brown and sizzle, stir in the pine nuts and garlic and cook for about 20 seconds, or until the pine nuts are light golden. Pour in the lemon juice and remove from heat. Season with salt and pepper.

Serve the cauliflower on pretty plates, drizzled with the pine nut mixture. Garnish with chiffonade basil and grated cheese.