Lemony Pasta with Cauliflower Chickpeas and Arugula

Ingredients

• 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

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