This one is so easy, I can hardly call it a recipe! Roasting vegetables in the solar oven is such a great option for keeping your kitchen cool in the summer. As well, it keeps the cooking smells outside (if you love cauliflower and cook it often you know what I mean)! I roast vegetables, then keep them in the refrigerator to toss on a bed of dressed field greens for a quick lunch.

one head of cauliflower cut in to florets
1/2 a large onion cut in to large chunks
1 T olive oil
fresh thyme
1/2 a lemon

Toss the cauliflower, onion, and olive oil together, then place it all in your Sport graniteware pot. Add kosher salt and black pepper to taste. Place your covered pot in the Solavore Sport. I let mine cook for about two hours until it was nicely browned and tender. Once you remove the cauliflower from the oven, sprinkle chopped fresh thyme and the juice of half a lemon on top.

There you go, you have a side dish ready to eat! Or toss it with pasta or quinoa for an entree.