Lemony Pasta with Cauliflower, Chickpeas, and Rocket

Ingredients for Lemony Pasta with Cauliflower, Chickpeas, and Rocket

• 90ml de azeite de oliva extra-virgem, dividido

• 60ml de alcaparras escorridas, secas com papel toalha

• 1 small or 1/2 large head of cauliflower (about 450g ), cut into small florets

• 2 dentes de alho, finamente picados

• 1 colher de chá de sal kosher, mais a gosto

• 1/2 colher de chá de pimenta-do-reino moída na hora

• 1 can chickpeas, drained, rinsed, patted dry

• 60g (1/2 stick) cold unsalted butter, divided

• 230g casarecce, gemelli, or other medium pasta

• 45ml de suco de limão fresco

• 6 cups baby rocket

Heat 60ml 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.

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 teaspoon salt, and 1/2 teaspoons pepper. Cover and cook until cauliflower begins to soften, about 4 minutes. Uncover and increase heat to high. Add chickpeas, 2 tablespoons butter, and remaining 2 tablespoons oil and continue to cook, stirring occasionally, until cauliflower and chickpeas are lightly browned, about 5 minutes.

Meanwhile, cook pasta in large pot of boiling salted water, stirring occasionally, until al dente. Drain, reserving 240ml pasta cooking liquid.

Remove skillet from heat and add lemon juice, 120ml pasta cooking liquid, and remaining 2 tablespoons butter. Add pasta, tossing and adding more pasta cooking liquid as needed, until coated.

Divide rocket and pasta among bowls, stirring to combine. Top with reserved crispy capers.

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