(Adapted for the modern kitchen: t = teaspoon, equivalent to 6 Roman scruples; T = tablespoon, equivalent to 1 Roman cyathus):

1 cauliflower, cabbage, or bunch of broccoli

First Sauce:

1/4 t. cumin
pinch of salt
2 T. white wine
1 T. olive oil

Take cauliflower, cabbage, or broccoli, quarter them, and put in a saucepan. For the first sauce, combine the cumin, salt, wine, olive oil, and enough water to steam the vegetables. Add the vegetables, bring to a boil, then simmer gently.

Second Sauce:

1/4 t. ground pepper
1/2 t. celery seed (or lovage)
1/2 t. mint
pinch of rosemary (or rue)
1/4 t. coriander
1/2 c. vegetable stock
2 T. white wine vinegar
1 T. olive oil or butter

Meanwhile, in a mortar, grind pepper, celery seed (or lovage), mint, rosemary (or rue) and coriander. Add to stock, vinegar, and olive oil or butter. Bring to...