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Cook the cauliflower florets in a pot of boiling water for about 5 minutes, till fork-tender. Drain well.
Pulse the quinoa and cauliflower through a food processor until semi-smooth (see pictures for texture). Transfer mixture to a large mixing bowl and combine with all other ingredients. Stir until everything is incorporated. Roll into small balls (about one heaping tablespoon per ball was best for me).
Heat a thin layer of olive oil in a skillet over medium heat – add the balls and cook for a few minutes on each side – they will need to be gently turned every so often to get browned all the way around. Serve with yummy sauces, salads, bowls, or freeze for later!