1. Place cauliflower, milk and bay leaf in a medium saucepan, bring to the boil, lower heat and simmer until cauliflower is soft.
  2. Remove bay leaf and in a blender or with a hand blender, blend until smooth, season with sea salt to taste.
  3. Melt half the butter over medium heat in a medium frypan, add breadcrumbs and herbs and fry until crisp.
  4. Melt remaining butter in a large frypan, add mushrooms and sauté for 2 minutes.
  5. Meanwhile, heat gnocchi according to packet instructions.
  6. Add cooked gnocchi to mushrooms and sauté until gnocchi are golden brown.
  7. Season with salt & pepper and squeeze over lemon juice.
  8. Divide cauliflower puree among 2 plates.
  9. Place the gnocchi and mushrooms over the puree.
  10. Garnish with breadcrumbs & herbs and drizzle with brown butter.