Thinly slice the cauliflower on a mandoline or with a heavy sharp knife. Place in a large bowl and set aside.
Heat the oil in a small skillet over medium heat. Add the lemon slices, garlic, fennel seeds and coriander seeds and cook, stirring occasionally, until fragrant and the garlic begins to brown, about 4 minutes.
Remove from the heat and stir in the lemon juice. Pour the dressing over the cauliflower. Season with salt and pepper, sprinkle with parsley and chives and toss.
Tools You May Need
Photograph by Ralph Smith
Tools You May Need
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