Lemony Pasta With Cauliflower, Chickpeas, And Arugula

• 6 tablespoons extra-virgin olive oil, divided
• 1/4 cup drained capers, patted dry
• 1 small or 1/2 large head of cauliflower (about 1 pound), cut into small florets
• 2 garlic cloves, finely chopped
• 1 tsp. kosher salt, plus more
• 1/2 teaspoon freshly ground black pepper
• 1 can chickpeas, drained, rinsed, patted dry
• 1/4 cup (1/2 stick) cold unsalted butter, divided
• 8 ounces casarecce, gemelli, or other medium pasta
• 3 tablespoons fresh lemon juice
• 6 cups baby arugula

1. Heat 4 Tbsp. oil in a large deep-sided skillet over medium-high. Add capers and cook, swirling pan occasionally, until they burst and are crisp, about 3 minutes. Using a slotted spoon, transfer capers to a paper towel-lined plate; set aside. Reserve oil in skillet.
2. Cook cauliflower in same skillet over medium-high heat, stirring frequently, until beginning to brown, about 3 minutes. Reduce heat to low and add garlic, 1 tsp. salt, and 1/2 tsp. pepper. Cover and cook until cauliflower begins to soften, about 4 minutes. Uncover and increase heat to high. Add chickpeas, 2 Tbsp. butter, and remaining 2 Tbsp. oil and continue to cook, stirring occasionally, until cauliflower and chickpeas are lightly browned, about 5 minutes.
3. Meanwhile, cook pasta in large pot of boiling salted water, stirring occasionally, until al dente. Drain, reserving 1 cup pasta cooking liquid.
4. Remove skillet from heat and add lemon juice, 1/2 cup pasta cooking liquid, and remaining 2 Tbsp. butter. Add pasta, tossing and adding more pasta cooking liquid as needed, until coated.
5. Divide arugula and pasta among bowls, stirring to combine. Top with reserved crispy capers.

extravirgin olive oil, capers, head of cauliflower, garlic, kosher salt, freshly ground black pepper, chickpeas, cold unsalted butter, casarecce, lemon juice, baby arugula

Taken from www.epicurious.com/recipes/food/views/lemony-pasta-with-cauliflower-chickpeas-and-arugula (may not work)