Cavatelli with Cauliflower and Chickpeas
Ingredients
- Kosher salt
- 3 tablespoons extra-virgin olive oil
- 1/2 head cauliflower, roughly chopped
- 1 15-ounce can chickpeas, drained and rinsed
- 2 cloves garlic, finely chopped
- 1/4 teaspoon red pepper flakes
- 12 to 14 ounces frozen cavatelli
- 1 tablespoon unsalted butter
- 1 5-ounce package mixed baby greens (such as arugula, spinach, tatsoi and chard)
- 1/4 cup grated Parmesan cheese
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