Edamame & Cauliflower Fritters

• 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, 1⁄3 cup cold water (2⁄3 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 1⁄3-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.) Cook until golden brown and crisp, 3-4 minutes per side. TIP: If necessary, heat more oil in pan between batches. • 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.