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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