Preheat the broiler to high. On a large baking sheet, toss the cauliflower florets with 2 tablespoons olive oil and a pinch of black pepper. Spread in an even layer.

Transfer the baking sheet to the oven and broil for 3-4 minutes, until the cauliflower is just beginning to char.

Meanwhile, in a large glass measuring cup, combine the soy sauce, white vinegar, coconut milk, honey, and 1/4 cup of water.

In a large skillet with sides, heat the remaining 1 tablespoon olive oil over medium-high heat. Add the shallots and garlic, cook until fragrant, about 1-2 minutes.

Reduce the heat to low and pour in the soy sauce mixture from step 3. Stir in the charred cauliflower and add the bay leaves. Bring the sauce to a boil, then reduce heat to medium.

Simmer, uncovered, for 15 minutes, until the sauce is thickening slightly. If it thickens too fast, add ¼ cup of additional water. If not thickening enough, simmer for an additional 10 minutes. Remove and discard the bay leaves.

Serve the coconut cauliflower adobo hot, ideally over rice, and garnish with green onions and a squeeze of lime juice if desired.