Wipe out the saucepan and melt 2 tablespoons of the butter in it. Add the shallot, garlic and bay leaf and cook over moderate heat, stirring, until softened, 5 minutes. Add the rice and cook, stirring, until coated, 1 minute. Add the wine and cook, stirring, until it is absorbed. Add 1 cup of the warm broth and cook, stirring, until nearly absorbed; continue adding it 1 cup at a time, stirring until nearly absorbed between additions, until the rice is al dente, 20 minutes total. Halfway through cooking, stir in the remaining cauliflower.