Thinly slice 1 head purple cauliflower. Cook 3 tablespoons olive oil, 4 thin slices lemon, 2 sliced garlic cloves and 1/2 teaspoon each crushed fennel seeds and coriander seeds in a small skillet, 4 minutes. Off the heat, add 2 tablespoons lemon juice. Pour over the cauliflower. Season with salt and pepper. Add some chopped parsley and chives and toss.