Preheat the broiler to high. On a large baking sheet, combine the cauliflower, 2 tablespoons olive oil, and a pinch of pepper. Spread the cauliflower in an even layer. Transfer 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, vinegar, coconut milk, honey, red pepper flakes, and 1/4 cup of water.In a large skillet with sides, heat the remaining 1 tablespoon olive oil over medium-high heat. When the oil shimmers, add the shallots and garlic, cook until fragrant, about 1-2 minutes. Reduce the heat to low and pour in the soy sauce mixture. Stir in the charred cauliflower. Add the bay leaves. Bring the sauce to a boil, reduce the heat to medium. Simmer, uncovered for 15 minutes, until the sauce is thickening slightly. If the sauce thickens too fast, add ¼ cup of additional water. If the sauce is not thickening, simmer an additional 10 minutes. It's better to have more sauce than less sauce.Remove the bay leaves and discard. Serve the coconut cauliflower adobo over rice and top with green onions and a squeeze of lime juice, if desired