Cut cauliflower florets into bite-sized pieces, if necessary.
Trim and thinly slice green onions on an angle, keeping white and green portions separate.
Pat salmon fillets dry, and season flesh side with a pinch of salt and pepper.
Start the Cauliflower
Bring a medium pot with cauliflower, 1½ cups water, white portions of green onions, and ¼ tsp. salt to a boil. Reduce heat to medium-high and stir occasionally until water evaporates, 14-16 minutes.
Remove from burner.
While cauliflower cooks, roast salmon.
Roast the Salmon
Place salmon on prepared baking sheet, skin side down, and brush each top with Dijon. Top with pretzel breading (you may not use all of it), and drizzle with 1 tsp. olive oil.
Roast until crust browns and salmon reaches a minimum internal temperature of 145 degrees, 12-15 minutes.
While salmon roasts, finish cauliflower.
Finish the Cauliflower
Add cream cheese to pot with cauliflower, and mash until mostly smooth. Stir in green portions of green onions (reserve a pinch for garnish).
Cover and keep warm.
Finish the Dish
Remove salmon skin with a fork if desired.
Plate dish as pictured on front of card, garnishing cauliflower with everything bagel seasoning and reserved green portions of green onions. Bon appétit!