Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce (except cauliflower rice). • Cut broccoli into bite-size pieces if necessary. Peel and mince or grate garlic and half the ginger (all for 4 servings). Trim and thinly slice scallions, separating whites from greens; mince whites.

Toss broccoli on a baking sheet with a drizzle of oil, salt, and pepper. • Roast on top rack until browned and tender, 15-20 minutes.

Meanwhile, place edamame, garlic, and ginger in a medium microwave- safe bowl; microwave for 1 minute. • Mash half the edamame mixture lightly with a fork. Add cauliflower rice and scallion whites; stir to combine. • Stir in tempura mix, ⅓ cup cold water (⅔ cup for 4 servings), ½ tsp salt (1 tsp for 4), and pepper. TIP: Batter should be very thick but not dry; add a splash of water if necessary.

Heat a ⅓-inch layer of oil in a large pan over medium-high heat. Once oil is shimmering and hot enough that a drop of batter sizzles when added to the pan, carefully add 1½-TBSP scoops of batter to pan; press down lightly with a spoon. TIP: Depending on the size of your pan, you may need to work in batches, adding more oil between batches. • Cook until golden brown and crisp, 3-4 minutes per side. • Transfer fritters to a paper-towel-lined plate. Season with salt.

In a large bowl, toss together roasted broccoli, cabbage, sesame dressing, and half the chili sauce. Season with a pinch of salt and pepper. • In a small bowl, whisk together mayonnaise and remaining chili sauce. Add water 1 tsp at a time until mixture reaches a drizzling consistency.

Divide slaw and fritters between plates. Drizzle chili mayo over fritters. Garnish with scallion greens and serve.