Pre-heat your oven to 425 degrees and line a small baking sheet with parchment paper. Set aside.
In a large pot, bring 1 cup of the water, as well as the chicken broth to a boil. Once boiling, add in the cauliflower, cover, and cook until the cauliflower is fork-tender (about 10 minutes.)
While the cauliflower cooks, heat 1 tsp of the olive oil (reserving the rest for later) in a small pan set over medium/high heat. Add in the 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 the cooked cauliflower into the food processor, along with 1 Tbsp 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 the bagel into 1 inch cubes (I made 2 vertical cuts and 3 horizontal cuts) and place into a medium bowl.
Add in the remaining 2 tsp of 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 the bread cooks, whisk together the eggs, remaining 2 Tbsp of water, fresh dill and a pinch of salt and pepper.
Gently pour the 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 the eggs are creamy and ALMOST set. Divide between two 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 the spinach into the same pan, turn the heat to medium, cover, and cook until the spinach just begins to wilt, about 2-3 minutes.
Divide the spinach between the two 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.