CAULIFLOWER PROVENCALE

Cauliflower Provencale image

Provided by Bertie Burroughes

Time 20m

Yield 4-6 serving(s)

Number Of Ingredients 9

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)

Steps:

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.

Nutrition Facts : Calories 85.2, Fat 3.6, SaturatedFat 0.5, Sodium 627.4, Carbohydrate 12.1, Fiber 4.4, Sugar 5.6, Protein 3.5

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