Wash and dry produce.

Trim and thinly slice scallions, separating whites from greens. Cut cauliflower florets into 1-inch pieces.

In a medium bowl, combine red cabbage and carrot mix, mayonnaise, 1½ tsp vinegar (3 tsp for 4 servings), ¼ tsp sugar (½ tsp for 4), and a pinch of salt and pepper.

In a second medium microwave-safe bowl, combine scallion whites, Frank’s hot sauce, hot sauce, 1 TBSP water (2 TBSP for 4 servings), a pinch of sugar, and a pinch of salt.

Microwave on high for 1 minute, then immediately stir in 3 TBSP butter (6 TBSP for 4) until melted.

In a third medium bowl (large bowl for 4 servings), whisk together tempura mix, Frank’s Seasoning, ¼ cup water (½ cup for 4), and a pinch of salt and pepper. TIP: If mixture is too thick, add more water 1 tsp at a time until it reaches a pancake-batter-like consistency.

Stir in cauliflower until fully coated.

Heat a ⅓-inch layer of oil in a large, preferably heavy-bottomed, pan over medium-high heat. Once oil is hot enough that a drop of batter sizzles when added to the pan, using a slotted spoon, add coated cauliflower. TIP: Don’t overcrowd the pan! You will need to work in batches.

Cook until cauliflower is golden brown and crisp, 2-3 minutes per side. Using a slotted spoon, transfer to a paper-towel-lined plate.

Wrap tortillas in damp paper towels and microwave until warm and pliable, 30 seconds.

Divide tortillas between plates; fill with slaw and cauliflower. Drizzle with sauce and sprinkle with scallion greens. Serve.