In a medium bowl, toss cauliflower florets with 2 tablespoons olive oil, 1/2 teaspoon red pepper flakes, 1/2 teaspoon garlic granules, 1/2 teaspoon sea salt, and 1/2 teaspoon black pepper. Add half the minced Meyer lemon zest.

Arrange cauliflower on a large rimmed baking sheet.

In the same bowl used for the cauli, toss mushrooms with 4 tablespoons olive oil, 1/2 teaspoon red pepper flakes, 1/2 teaspoon garlic granules, 1/4 teaspoon sea salt, and 1/4 teaspoon black pepper. Add the remaining half the minced Meyer lemon zest.

Arrange mushrooms on a large rimmed baking sheet. Slide both trays into the oven and roast 20 minutes. Flip vegetables, add Meyer lemon slices to the cauliflower, and roast both trays for another 10 - 20 minutes or until the edges are a rich golden brown. The cauliflower will likely take longer than the mushrooms.

Meanwhile, in the bowl of a food processor, combine the arugula, parsley, garlic, and pepitas. Pulse until ingredients are reduced. With food processor on low, drizzle in the olive oil. Add the sea salt and black pepper, if using. Taste and add more salt or olive oil as needed.

Set a large cast iron skillet over medium/medium-high heat. Toast naan 1 - 2 minutes per side, or until there are bits of char all over the surface.

To serve, spread several tablespoons pesto on the flatbreads, and scatter the vegetables and Meyer lemon. Serve with extra pesto and olive oil for drizzling.