Preheat oven to 425°; chop cauliflower into 1-inch pieces, peel potatoes + cut into ¼-inch pieces; spread cauliflower + potatoes on a sheet pan, drizzle with 3 tbsp oil + salt/pep; roast 10 min, flip veggies over + roast 10-15 min more til browned + tender

Wash peppers, cut off stems + discard seeds; cut into bite-size pieces, heat 2 tsp oil in skillet over med-high, add peppers to pan, season with salt/pep + sauté 4-5 min or til tender

Dollop 2-4 tbsp of curry into bowl + spread, flattening slightly, onto the side of the bowl

Wash scallions + thinly slice crosswise, discarding roots; divide veggies between bowls + garnish with scallions