• Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce. • Cut broccoli into bite-size pieces if necessary. Trim and thinly slice scallions, separating whites from greens. Peel and mince or grate ginger.

• 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. • Once broccoli is browned and tender, carefully toss with half the sesame dressing (all for 4 servings).

• While broccoli roasts, place cauliflower rice in a medium microwave-safe bowl (use a large bowl for 4 servings). Cover bowl with plastic wrap and poke a few holes in wrap. Microwave until tender, about 5 minutes. • Meanwhile, in a small bowl, stir together ponzu, jam, half the garlic powder, half the Sriracha (use more or less to your taste), 1/2 TBSP cornstarch (1 TBSP for 4), and 1/4 cup water (1⁄3 cup for 4) until no lumps remain.

• Once cauliflower rice is tender, heat a drizzle of oil in a large pan over medium-high heat. Add scallion whites, ginger, and remaining garlic powder; cook, stirring, until fragrant, 1 minute. • Stir cauliflower rice into pan. Season with salt and pepper. Remove from heat; cover to keep warm.

• Pat pork* dry with paper towels; prick all over with a fork. Season all over with salt and pepper, then coat in remaining cornstarch. • Heat a large drizzle of oil in second large pan over medium-high heat. Add pork and cook until browned and cooked through, 4-6 minutes per side. TIP: Press pork down with a spatula to ensure evening browning. • Turn off heat; transfer pork to a cutting board to rest. Wipe out pan. Swap in chicken for pork (no need to prick all over!); cook 3-5 minutes per side.

• Return pan used for pork to medium heat. Add sauce and cook, stirring, until thickened, 1-2 minutes. • Stir in 1 TBSP butter (2 TBSP for 4 servings) until melted. Season with salt and pepper. TIP: If sauce seems too thick, stir in a splash of water. • Transfer pork to pan with sauce; turn to coat.

• Warm pan with cauliflower rice over medium-high heat if needed; stir in half the scallion greens and 1 TBSP butter (2 TBSP for 4 servings). • Slice pork crosswise. • Divide broccoli, cauliflower rice, and pork between plates. Drizzle pork and cauliflower rice with any remaining sauce and sprinkle with remaining scallion greens. Serve.