Spread out the cauliflower, garlic, and jalapeño slices in a single layer on a baking sheet lined with parchment paper. Toss with the olive oil, then season with salt and pepper.
Roast for 20 to 30 minutes until tender when pierced with a fork and lightly browned, tossing half way through.
Transfer the cauliflower to a serving bowl and drizzle with the lime juice. Garnish with cilantro and enjoy!
Use your hands to coat the florets with the olive oil to ensure you don't miss any spots.
Do not overcrowd the pan. Spread the vegetables out in a single layer as much as possible to avoid mushy cauliflower.
Air Fryer instructions:This recipe can be prepared in your air fryer by cooking at 400 degrees for about 15 minutes, tossing halfway through. Be sure not to overcrowd the basket. You may need to cook the florets in two batches.Storing:Leftover roasted vegetables can be covered and refrigerated for 3-4 days. Reheat in the microwave in a microwave-safe bowl or enjoy at room temperature.