Arrange the cauliflower in a shallow casserole dish.
In a small frying pan, sauté the shallots in 1 tablespoon butter over medium
heat until soft.
At the same time melt 1/2 cup butter over low heat in a small saucepan.
Once the butter is melted add the flour and mix well. While stirring constantly,
increase the heat to medium high. Cook the flour mixture for 3 minutes, then
add the half and half and bring to a boil.
Add the chicken stock, salt, and white pepper and return to a boil.
Add the shallots.
Pour the sauce evenly over the cauliflower.
Sprinkle with the bread crumbs.
Bake for 30 minutes.
Remove from the oven and sprinkle with the parmesan.
Return to the oven right before serving and bake for about 5 minutes, or
until the cheese melts.