Stir in one third of the garlic, the chili powder, cumin, and cayenne and cook until fragrant, stirring, about 1 minute. Add the bell peppers, zucchini, yellow squash, and 1 teaspoon of the salt.

2-pound head cauliflower, trimmed ¼ cup neutral oil 2 tablespoons chili-garlic sauce 2 tablespoons ketchup 1 tablespoon garam masala Kosher salt and ground black pepper 2 scallions, thinly sliced.