The cauliflower pops with bright acidic flavors, but it's matched well with the sweetness of caramelized onions and peppery arugula. Sun-dried tomatoes add another tart element, and toasted pine nuts and a bed of quinoa add a nuttiness that rounds it out nicely.
My favorite brunch spot in Ann Arbor, MI is Café Zola and they had this dish on their specials menu one time and I've been longing for it ever since. Well, they're not brining it back, so I had to make it myself.
