Cavatelli pasta with cauliflower and chickpeas

Ingredients:

• Half a head of cauliflower, coarsely chopped
• 3 tbsp. l. olive oil
• 1 can (425 g) canned chickpeas, rinsed
• 2 cloves garlic, finely chopped
• 1/4 tsp red pepper flakes
• 350-400 g frozen cavatelli pasta
• 1 tbsp unsalted butter
• 1 package (150 g) of small salad greens (such as arugula, spinach, or Swiss chard)
• 1/4 tbsp. grated parmesan

Preparation:

1. Bring a medium saucepan of salted water to a boil. Meanwhile, heat 2 tablespoons of olive oil in a large Dutch oven or wide saucepan over medium-high heat. Add the cauliflower in a single layer and cook, undisturbed, until golden brown, about 5 minutes. Stir well, season with salt, and cook, stirring occasionally, until the cauliflower is completely browned and tender, 7-10 minutes.
2. Move the cauliflower to one side and add the remaining 1 tablespoon of olive oil and the chickpeas. Cook the chickpeas, stirring, for about 5 minutes. Add the garlic, red pepper, and a pinch of salt.
3. Meanwhile, add the cavatelli to the boiling water and cook according to package directions. Set aside 1 cup of the cooking water and discard the rest. Add the pasta, butter, and 0.5 cups of the reserved cooking water to the pot and cook, stirring, until the pasta and cauliflower are well coated with the sauce.
4. Add the finely chopped greens in two batches, stirring, and cook until wilted, 30 seconds to 1 minute. Remove from heat.
5. Stir 2 tablespoons of Parmesan cheese into the pasta, adding more water if the pasta is too dry; season with salt to taste. Divide among plates and sprinkle with the remaining 2 tablespoons of cheese.