Cauliflower Provencale - cooking recipe

Ingredients

1 cauliflower, broken into flourettes
1 medium onion
1 -2 clove garlic
1 tablespoon olive oil
1 can plum tomato
1 teaspoon salt
1 tablespoon herbes de provence
black pepper
1 tablespoon roux (\"50:50\" flour mashed with softened butter)

Preparation

Boil or (preferably) steam Cauliflower until barely done- still slightly crunchy.
In a separate pan fry finely chopped onion on medium heat for 4 or 5 minutes adding minced or finely chopped Garlic halfway through.
When soft but not brown add tomato (do not break up too much)& other ingredients.
simmer gently for 3 or 4 minutes.
Adjust seasoning.
Mix Cauliflower and sauce and serve.