Trim leaves and stem, keeping the core intact. Cut into 1-inch florets, rinse, and pat dry.

In a saucepan, add 2 tbsp butter, milk, bay leaf, garlic, pepper, and salt. Add cauliflower and bring to a simmer. Cover partially and cook 15–18 minutes until fork-tender.

Use a slotted spoon to transfer cauliflower to a towel. Steam dry for 5 mins. Reserve ½ cup cooking liquid and reduce it by half on the stovetop (3–4 mins).

In a blender, combine cauliflower, remaining 2 tbsp butter, and reduced liquid. Blend until silky smooth. Add more cooking liquid as needed to reach the right consistency.

Transfer to a saucepan. Fold in cream and lemon juice. Adjust salt. Warm through gently, without overcooking.