Saute the potatoes in the fat. When done, strain the potatoes into a pot, leaving the fat behind.

Saute the onion and garlic until color

Add the spices to the aromatics.

Stir in the florets.

When the cauliflower takes some color, add the potatoes back in. Stir gently.

Adjust spice levels.

If it will be a while until service, add a little broth or water and cover.