Preheat oven to 375°F.
Cook quinoa according to package instructions using water; concurrently, cook cauliflower in a separate pot over the stovetop.
For the buffalo sauce: melt butter in microwave or over stove, then stir in hot sauce, garlic powder, and chili powder; set aside.
Once quinoa is cooked, set aside. Drain cooked cauliflower and place HALF in a food processor with garlic; pulse for 5-10 seconds.
Remove and pour into a bowl; process the remaining cauliflower the same way and add to bowl.
Combine quinoa, breadcrumbs, oregano, and HALF the buffalo sauce with cauliflower. Refrigerate the mixture for 10-15 minutes.
Form the mixture into golf ball-sized meatballs and place onto a skillet. If too wet, add flour 1 tablespoon at a time.
Drizzle olive oil over skillet and cook meatballs on medium-high until golden brown on all sides.
Lightly cover meatballs with remaining buffalo sauce (ensure not to soak). Transfer to a baking sheet and bake for about 15 minutes.