First, make the cauliflower: Heat a medium or large sized skillet over medium heat. Add enough oil to lightly coat the bottom of the pan, and when hot, add the onion, garlic, and spices, except salt and pepper. Cook for 3 minutes before adding the cauliflower along with 1-2 tablespoons of water. Let cook for 7-10 minutes until soft, stirring occasionally.
Meanwhile, prepare the bowl by adding the arugula and lightly dressing with olive oil, lemon juice, salt and pepper, to taste. When cauliflower is done, put it on top of the arugula.
Clean the pan and return to stove top (or you can skip cleaning, the eggs will look a little darker from the spices, but they will pick up the flavor of the spices). Crack the eggs into a bowl and scramble with a fork. Turn the pan to medium heat, add a teaspoon of oil to the pan, then when hot, add the eggs. Season with a pinch of salt and pepper. Use a fork to stir once in a while, for a few minutes, until eggs are yellow and cooked fully through. Add to the arugula/cauliflower bowl.
Top with sliced avocado if desired.