Sauteed Penne with Cauliflower and Chickpeas - kosher salt

Method

• Bring a large stockpot of water and 1/4 cup of the salt to a boil over high heat.
• In a medium-size saucepan, bring 1 1/2 quarts water and 2 teaspoons of the salt to a boil.
• When the water in the saucepan is boiling, add the cauliflower florets and blanch until just tender but still crunchy, about 3 minutes.
• Drain well and set aside.
• When the water in the stockpot is boiling, add the penne and cook, stirring frequently, until al dente, 8 to 10 minutes.
• Drain the penne and rinse briefly but thoroughly under cold running water.
• Drain again.
• Heat the oil in a large, deep, heavy skillet over medium-high heat.
• Add the cooked penne and saute for 1 minute, tossing.
• Add the chickpeas and reserved cauliflower florets and saute, tossing frequently, until the ingredients are lightly browned, 3 to 4 minutes.
• Add the garlic and pepper flakes and continue sauteing just until the garlic is fragrant, about 30 seconds; be careful not to let the garlic burn.
• Remove the skillet from the heat and season with salt and a good squeeze of lemon juice.
• Toss once more and serve immediately, directly from the skillet.