Cauliflower Alfredo “Lox Bagel” Breakfast Bowls

Preheat oven to 425ºF and line a small baking sheet with parchment paper. Set aside.

In a large pot, bring 1 cup of the water and chicken broth to a boil. Once boiling, add cauliflower, cover, and cook until cauliflower is fork-tender (about 10 minutes).

While cauliflower cooks, heat 1 teaspoon of the olive oil (reserving the rest for later) in a small pan set over medium/high heat. Add onion and garlic and cook, stirring frequently, until golden brown. Transfer to a small food processor (mine is 3 cups).

Using a slotted spoon, transfer cooked cauliflower into the food processor, along with 1 tablespoon of the cooking liquid. Process until smooth and creamy, scraping the sides down as necessary. Season to taste with salt and pepper and set aside.

Cut bagel into 1-inch cubes (I made 2 vertical cuts and 3 horizontal cuts) and place into a medium bowl. Add remaining 2 teaspoons olive oil and toss to evenly coat the bread. Spread the cubes in a single layer on the baking sheet and bake until lightly golden brown and toasted, about 6–7 minutes.

While bread cooks, whisk together eggs, remaining 2 tablespoons water, fresh dill and a pinch of salt and pepper. Gently pour eggs back into the pan that you cooked the onion/garlic in (this gives them lots of flavor) and heat to medium-low. Cook, stirring frequently, until eggs are creamy and almost set. Divide between bowls and cover to keep warm. The key to soft scrambled eggs is to cook them when they’re still a little runny, as they cook more while cooling.

Add spinach into the same pan, turn the heat to medium, cover, and cook until spinach just begins to wilt, about 2–3 minutes. Divide the spinach between the bowls, followed by the cauliflower sauce. Finally, divide the capers, salmon and some extra fresh dill between the bowls. Divide the bagel croutons on top of the bowls and devour.