• Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce. • Cut potatoes into 1/2-inch-thick wedges. Trim and thinly slice scallions, separating whites from greens; roughly chop whites. Quarter lemon. Roughly chop pickle slices.

• Toss potatoes on a baking sheet with a large drizzle of oil, half the Old Bay Seasoning (you’ll use more in the next step), salt, and pepper. • Roast on top rack, flipping halfway through, until browned and tender, 20-25 minutes.

• In a medium bowl, combine mayonnaise, sour cream, mustard, half the scallion whites, juice from one lemon wedge (two wedges for 4 servings), and a pinch of Old Bay Seasoning (1/4 tsp for 4). (Save remaining Old Bay Seasoning for another use.)

• Drain and rinse half the beans (all for 4 servings). Place beans in a large bowl and mash with a potato masher or fork until mostly smooth. (It’s OK if there are still some larger pieces.) • Drain cauliflower rice; pat dry with paper towels and transfer to bowl with mashed beans. • Add tempura batter mix, Cajun Spice Blend, remaining scallion whites, 1⁄3 cup water (2⁄3 cup for 4), and 1/4 tsp salt (1/2 tsp for 4) to bowl; whisk to combine. TIP: If mixture is too thick, add more water 1 TBSP at a time until it reaches a pancake-batter-like consistency.

• 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 1/4-cup scoops of cauliflower batter to pan. (TIP: You may need to cook fritters in batches; reduce heat to medium low if fritters are browning too quickly.) Cook until golden brown, 3-4 minutes on first side and 1-2 minutes on second side. • Using a slotted spoon, transfer to a paper-towel-lined plate. Season with salt.

• Trim and discard root end from lettuce; separate leaves. Cut fritters in half. • Fill lettuce leaves with fritters and chopped pickle; drizzle with as much remoulade as you like. • Divide lettuce wraps and potato wedges between plates; sprinkle with scallion greens. Serve with remaining lemon wedges and any remaining remoulade for dipping.