I made something new last night. It was a hit with the DH.

Slice cauliflower into pieces about half an inch thick. (They will probably fall apart. That's okay.) I used one half of a head to make 2 generous servings.

Melt 2 T of butter in a big skillet.

Sprinkle in 1 T fennel seeds. Sprinkle them all over, don't leave them in a pile.

Place the cauliflower on top of the butter and fennel seeds, flat side down.

Don't go off - this dish needs watching.

Saute at fairly lively heat till side one is browned somewhat. Turn, cover, and cook at somewhat lower heat till tender. Listen to the sizzle. An experienced cook can tell when a dish is sizzling dangerously fast, and we are all experienced cooks.

I believe I cooked it covered for about 12 minutes, but that's just a guess.

Tip: the goal is to caramelize the surface of the cauliflower to make a fascinating new taste. The inside should be cooked through and tender.
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I buy fennel seed in an Indian market and keep it in the freezer.