Preheat the oven to 425°F (or air fryer to 400°F).
Spread out the cauliflower florets, garlic slices, and jalapeño slices in a single layer on a baking sheet lined with parchment paper (or in an air fryer basket*). Toss well with the olive oil, then season with salt and pepper.
1 head cauliflower, 2 cloves garlic, 1 jalapeño pepper, 1 Tablespoon extra virgin olive oil, salt and pepper
Roast in the oven for 20 to 30 minutes (or air fry for 15 to 20 minutes) until tender when pierced with a fork and lightly browned, tossing halfway through.
Transfer the cauliflower to a serving bowl and drizzle with the lime juice. Garnish with cilantro and enjoy!
1 Tablespoon lime juice, fresh cilantro leaves
Notes
*You may need to cook the florets in two batches depending on the size of your air fryer.Leftover roasted vegetables can be refrigerated in an airtight container for up to 3 days and enjoyed reheated or cold straight from the fridge.