Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce.

Trim and halve cucumber lengthwise; slice into ¼-inch-thick half-moons. Cut cauliflower into bite-size pieces. Trim scallions; mince whites and slice greens on a diagonal into ½-inch pieces. Trim and peel carrot; grate on the largest holes of a box grater.

Peel and mince or grate ginger. Peel and mince or grate garlic.

In a small bowl, combine cucumber, vinegar, ¼ tsp sugar (½ tsp for 4 servings), and a pinch of salt. Set aside to pickle.

Toss cauliflower on a baking sheet with a large drizzle of oil, salt, and pepper. Roast on top rack until tender, 20-25 minutes.

Rinse shrimp under cold water; pat dry with paper towels. Open package of chicken and drain off any excess liquid. Heat a drizzle of oil in a medium pan (large pan for 4 servings) over medium-high heat. Add shrimp or chicken in a single layer; season with salt and pepper. Cook, stirring occasionally, until browned and cooked through, 4-6 minutes. Turn off heat; transfer to a plate. Wipe out pan.

While cauliflower roasts, heat a drizzle of oil in a small pot over medium-high heat. Add scallion whites and cook, stirring occasionally, until fragrant and softened, 1 minute.

Add rice, 1 cup water (2 cups for 4 servings), and a pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes. Keep covered off heat until ready to serve.

While rice cooks, heat a drizzle of oil in a medium pan over medium-high heat. Add scallion greens; cook, stirring, until fragrant, 1 minute.

Add coleslaw mix and shredded carrot; cook, stirring occasionally, until scallions are slightly charred and veggies are tender, 3-4 minutes. Turn off heat; transfer to a plate. Wipe out pan.

In a second small bowl, whisk together half the cornstarch and ¼ cup cold water (all the cornstarch and ½ cup cold water for 4 servings) until no lumps remain. Set aside.

Use pan used for shrimp or chicken here.

Heat a drizzle of oil in pan used for veggies over medium heat. Add ginger and garlic; cook, stirring occasionally, until fragrant, 30 seconds.

Stir in jam, sweet soy glaze, cornstarch mixture, and as much Sriracha as you like. Cook, stirring constantly, until thickened and syrupy, 2-3 minutes. Reduce heat to low. TIP: Add water a splash at a time if sauce seems too thick.

When cauliflower is done roasting, add to pan with sauce; stir until thoroughly coated.

Stir shrimp or chicken into sauce along with cauliflower.

Stir cabbage mixture into pot with rice.

Divide rice between shallow bowls. Top with saucy cauliflower and pickled cucumber (draining first). Serve.