Lemony Pasta with Garbanzo Beans - Ends + Stems with Chef Alison

Ingredients

• 6 Tablespoons Extra Virgin Olive Oil (divided)
• 1 ⁄ 4 cup Capers
• 1 head Cauliflower
• 2 cloves Garlic (chopped)
• 1 teaspoon Kosher Salt (plus more for cooking the pasta)
• 1 ⁄ 4 teaspoon Black Pepper
• 1 15-ounce can Garbanzo Beans
• 1 ⁄ 4 cup Unsalted Butter (divided)
• 8 ounces Fusilli Pasta (or preferred shape)
• 1 Lemon
• 6 cups Arugula (baby, if you can find it)
• 4 ounces Parmesan Cheese