Spring Vegetable Bowls with Cauliflower Rice and Arugula Pesto

Name: Spring Vegetable Bowls with Cauliflower Rice and Arugula Pesto
Ingredients: 1 small head cauliflower (florets removed); 3 teaspoons olive oil (divided); 1 teaspoon lemon zest; Kosher salt; Fresh ground pepper; ½ bunch thin asparagus (woody stems removed and sliced into 1 ½-inch pieces); 1 cup sugar snap peas (stems and strings removed, halved crosswise on a diagonal.); 3 baby radishes (thinly sliced); ¼ cup almonds (chopped); 2 teaspoons hemp seeds (optional); 1 packed cup arugula; 6 basil leaves; 1/3 cup raw almonds; 2 cloves garlic; 1 tablespoon fresh lemon juice; ¼ teaspoon kosher salt; 1/3 cup good quality olive oil