Heat the coconut oil into a cast iron skillet, add the onion, garlic, ginger and spices, mix to combine and cook until the onion becomes translucent, stirring frequently.
Add the cauliflower florets, and cook for ten minutes, stirring every now and then.
Transfer into the food processor, together with the cooked quinoa, eggs/flax, salt and cayenne, and pulse to obtain a sticky mixture (don't over-process to make sure you don't get a mushy texture).
Shape the burgers using your palms, and line them on a plate.
Heat a little coconut oil into the skillet, add the burgers, cook until golden on one side, then flip over and cook until golden. (You can also bake into the oven at 175°C/347°F for 20 mins).
Assemble and serve warm.