Cauliflower Provencal

3 cups cauliflower flowerets
1 tablespoon olive oil
1 small onion, chopped
2 cloves garlic, minced
19 ounces canned diced tomatoes
1 teaspoon dried thyme
1 teaspoon dried rosemary
1 teaspoon dried marjoram
1 tablespoon butter
1 tablespoon flour
salt and pepper
water

1. Bring a large pot of salted water to a boil and add the cauliflower, cooking until just tender.
2. Meanwhile, heat a large skillet over medium heat and add the olive oil, then the onion. Sauté for several minutes, then add the garlic. Continue cooking until tender.
3. Add the tomatoes, thyme, rosemary and marjoram and simmer until tomato liquid has reduced by half.
4. Meanwhile, melt butter in a separate skillet and add the flour. Stir for a minute until lightly brown, then whisk into the sauce.
5. Season the sauce with salt and pepper to taste, mix in the cauliflower and serve.

Makes 4 servings