1 cauliflower, cabbage, or bunch of broccoli
Cumin
Salt
White wine
Olive oil
Ground pepper
Celery seed (or lovage)
Mint
Pinch of rosemary (or rue)
Coriander
Vegetable stock
W hite wine vinegar
Olive oil or butter

Take cauliflower, cabbage, or broccoli, quarter them, and put in a pot.

For the first sauce, combine the cumin, salt, wine, olive oil, and enough water to steam the vegetable. Add to the vegetables, bring to a boil, then simmer gently till done.

Grind pepper, celery seed (or lovage), mint, rosemary (or rue) and coriander. Add to stock, vinegar, and olive oil or butter.

Bring to the boil, then simmer to reduce for 25 minutes.

Serve over the cooked, strained vegetables.

(All three vegetables may be combined in this recipe)