Preheat the oven to 400ºF.
Place the cauliflower on a cutting board, and remove leaves from the base of the cauliflower. Using a chef’s knife, cut it so the core is flat, and turn it upside down. Cut into three to four steaks then cut into smaller pieces, so it’s easier to manage.
In a food processor, add the garlic, sea salt, hemp hearts, miso, flax seed until finely chopped, about one minute. Add the basil and slowly add a running stream of olive oil until smooth. Process for another minute or two. Taste and add lemon juice, if desired.
Gently place the cauliflower on a parchment-lined baking sheet. Use a 1/2 cup of pesto and spread it evenly on each side of cauliflower with a pastry brush.
Place in the oven and cook for 15 minutes, flipping after the allotted time. Place back into the oven and cook the opposite side for an additional 10-15 minutes, or until the edges are golden brown.
*Store the remaining pesto in the refrigerator in a sealed container labeled and dated which can be refrigerated for 5-7 days adding a drizzle of oil on top so the color stays green. Freeze pesto in a freezer safe container for 3 months. It can be frozen in an ice cube tray and once frozen pop the pesto cubes in a freezer safe container or bag for easy use.
Calories: 80 calories, Fat: 5 grams, Saturated fat: 1 gram, Carbohydrates: 5 grams, Sugar: 2 grams, Sodium: 70 milligrams, Fiber: 3 gram, Protein: 3 grams, Cholesterol: 0 milligrams