Sauteed Penne with Cauliflower and Chickpeas

• Kosher salt
• 2 cups cauliflower florets
• 1 package (16 ounces) penne
• 3 tablespoons olive oil
• 1 can (12 ounces) chickpeas, rinsed and drained
• 2 cloves garlic, minced
• 1/2 teaspoon hot red pepper flakes
• Fresh lemon juice, to taste

1. Bring a large stockpot of water and 1/4 cup of the salt to a boil over high heat.
2. In a medium-size saucepan, bring 1 1/2 quarts water and 2 teaspoons of the salt to a boil.
3. When the water in the saucepan is boiling, add the cauliflower florets and blanch until just tender but still crunchy, about 3 minutes.
4. Drain well and set aside.
5. When the water in the stockpot is boiling, add the penne and cook, stirring frequently, until al dente, 8 to 10 minutes.
6. Drain the penne and rinse briefly but thoroughly under cold running water.
7. Drain again.
8. Heat the oil in a large, deep, heavy skillet over medium-high heat.
9. Add the cooked penne and saute for 1 minute, tossing.
10. Add the chickpeas and reserved cauliflower florets and saute, tossing frequently, until the ingredients are lightly browned, 3 to 4 minutes.
11. Add the garlic and pepper flakes and continue sauteing just until the garlic is fragrant, about 30 seconds; be careful not to let the garlic burn.
12. Remove the skillet from the heat and season with salt and a good squeeze of lemon juice.
13. Toss once more and serve immediately, directly from the skillet.

kosher salt, cauliflower florets, penne, olive oil, chickpeas, garlic, hot red pepper, lemon juice

Taken from www.cookstr.com/recipes/sauteacuteed-penne-with-cauliflower-and-chickpeas (may not work)