To make rice, preheat oven to 400°F. Rinse rice until water runs clear and soak in water for an hour before straining again. Put rice in a square 8 inch casserole dish.

Heat up coconut milk, water, sugar and salt. Bring to a boil, stirring occasionally so it doesn’t burn. Pour liquid over rice. Cover with foil and bake for 40 minutes. Let rice rest, covered, for 10 minutes before fluffing and serving.

To make roasted cauliflower, prepare a baking sheet with parchment paper. Toss cauliflower with olive oil and salt and place on baking sheet. Bake for about 25 minutes, tossing halfway through. You can place it in the oven when there is 20 minutes remaining on the rice. 

While the cauliflower and rice are cooking, make the glaze. Bring a medium saucepan to medium heat and add olive oil and shallots. Cook until translucent, about 4 minutes, before adding garlic and crushed peaches. Cook for another 4 minutes, stirring occasionally.

Deglaze the pan with white wine and white wine vinegar. Bring the heat down to medium-low and add honey, and dijon mustard and continue to cook for another 10 minutes, stirring constantly so it doesn’t burn. Take off heat and stir in lemon juice and thyme.

Pour desired amount of glaze over roasted cauliflower and toss. Enjoy!