Step 1

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

Step 2

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

Step 3

Place edamame, garlic, and ginger in a medium microwave-safe bowl; microwave for 1 minute. Mash half of the edamame 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 servings) and pepper. TIP: Batter should be very thick but not dry; add a splash of water if necessary.

Step 4

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, 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.) Cook until golden brown and crisp, 3-4 minutes per side. TIP: If necessary, add more oil to the pan in between batches; the fritters will soak up some of the oil. Transfer fritters to a paper-towel-lined plate. Season with salt.

Step 5

In a large bowl, toss roasted broccoli, coleslaw, 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.

Step 6

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