Preheat oven to 425 degrees F and line a rimmed baking sheet with parchment paper and set aside.
Break the cauliflower into florets and lay out on the baking sheet.
Once the cauliflower is tender, allow to cool. Then, very quickly pulse in a food processor to form small, evenly sized pieces. We don't want puree the cauliflower, just to break it up into small pieces so it sticks together.
In a large mixing bowl, combine the cooked, broken-down cauliflower, cooked quinoa, almond meal, eggs, and the remaining 1/2 tsp. sea salt. Mix until well incorporated.
Form into 6 even patties.
For the buns, I’m using my sweet potato rolls recipe, except instead of shaping the dough into rolls, I flatten the rolls into a hamburger bun.
To assemble the burgers, start off with spreading the avocado mash generously over the bottom bun, followed by the cooked spicy cauliflower quinoa burger, and then the red cabbage slaw. Drizzle the ranch dressing generously over the top, and then top off with the rest of the bun to make a seriously amazing (and vegetarian!) burger.