The Romans in Britain site main banner

The Romans in Britain site mobile banner

Check out some great books and help the site! I have chosen these books as among the best to illustrate this subject.

Roman recipes
Cymas et cauliculos
(Cauliflower in Celery Mint Sauce)

By Apicius, III, IX, 1

Cymas et cauliculos
AFAIK, this recipe comes from Edwards and was inserted by original site author (I will say again to PLEASE buy these author's books! By doing so, you will help support them — even for books that are older and might not sell as well anymore... These authors do not do this for money, they do it for love. Please support them!

Yeah, go ahead and click here to buy this book!
The Roman Cookery of Apicius

A recipe to accompany the main course. Pliny notes that Apicius, who had an "exquisite palate" scorned the cymae but implies that was not the case for Drusus, emperor Tiberius's son, who allegedly loved broccoli to such an excess he ate it exclusively for one month.

Original recipe: Cuminum, salem, vinum vetus et oelum. Si voles, addes piper et ligusticum, mentam, rutam, coriandrum, folia coliclorum, liquamen, vinum, oleum.

Translation: Boil the sprouts; season with cumin, salt, wine and oil; if you like add pepper, lovage, mint, rue, coriander; the tender leaves of the stalks stew in broth; wine and oil be the seasoning.


For the First sauce:


  • ¼ t. Cumin
  • pinch of Salt
  • 2 T. White wine
  • 1 T. Olive oil

For the Second sauce:


  • ¼ t. Ground pepper
  • ½ t. Celery seed (or lovage)
  • ½ t. Mint
  • pinch of rosemary (or rue)
  • ¼ t. Coriander
  • ½ c. Vegetable stock
  • 3 T. white wine vinegar
  • 1 T. Olive oil or butter


  • 1 cauliflower, cabbage, or bunch of broccoli (all three could also be combined in this recipe)


  • 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.
  • 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 the boil, then simmer to reduce for 25 minutes.
  • Serve over the cooked, strained vegetables.
  • (All three vegetables may be combined in this recipe)
Copyright © 2016 Pace Computing, All Rights Reserved
Powered by Pace Computing

Visit our friends at:
Romans in Britain


Romans in Britain testudo footer art
Please just ASK before using anything on this site — like we'd say "no"...

This page last updated:
Layout and Design:
Sturmkatze Produktions AG banner