- 1
Heat 4 Tbsp. 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.
- 2
Cook cauliflower in same skillet over medium-high heat, stirring frequently, until beginning to brown, about 3 minutes.
- 3
Reduce heat to low and add garlic, salt and pepper. Cover and cook until cauliflower begins to soften, about 4 minutes.
- 4
Uncover and increase heat to high. Add chickpeas, 2 Tbsp. butter and remaining 2 Tbsp. oil. Continue to cook, stirring occasionally, until cauliflower and chickpeas are lightly browned, about 5 minutes.
- 5
Meanwhile, cook pasta in large pot of boiling salted water, stirring occasionally, until al dente. Drain, reserving 1 cup pasta water.
- 6
Remove skillet from heat and add lemon juice, ½ cup pasta cooking liquid and remaining 2 Tbsp. butter. Add pasta, tossing and adding more pasta water as needed, until coated.
- 7
Divide arugula and pasta among bowls, stirring to combine. Top with reserved crispy capers.
