Step 1

Preheat the oven to 400 degrees. Cook the quinoa according to package directions but only using 1 cup broth of water to keep it from getting too heavy.

Step 2

Cut the cauliflower into florets, transfer to a baking sheet, drizzle with 1 tablespoon oil and sprinkle with spices to taste. Roast for 20-30 minutes. Let cool. Pulse through a food processor to form small pieces that stick together (see picture). We don’t want PUREE here, but we do want enough mushiness to help it all stick together.

Step 3

Combine the cooked, pulsed cauliflower with the quinoa, garlic salt, breadcrumbs, Pepperjack cheese, eggs, salt, and another teaspoon or two of spicy seasoning (cayenne will make it hot-spicy, so just add a few shakes of that one). Form 10 patties.

Step 4

In an oiled or nonstick pan over medium heat, cook the burgers until golden brown on each side, flipping very carefully to avoid breaking. Set aside on a paper towel lined plate.

Step 5

Toss the lime juice, cilantro, cabbage, and a quick stream of oil together. Season with salt.

Step 6

Arrange the burgers with: magic green sauce, the cauliflower burger, the slaw, and the chipotle mayo on top.