Debone the quails by removing the back bone, rib cage, breast bone, and leg/wing bones while flattening them.
Combine the smoking mix ingredients in a foil-lined wok and heat until smoking.
Place quails on a rack inside the wok and smoke with the lid on for 5 minutes.
Simmer red wine, port, shallot, and cinnamon in a pan until reduced by three-quarters, then strain.
Squeeze lemon juice over sliced cauliflower, drain, and set aside.
Rub quail with oil and sear skin-side down in a hot pan until crisp.
Turn quail over, add butter and walnuts, baste for 2-3 minutes, then rest and carve into four pieces.
Deglaze the frying pan with port dressing, coat the quail in the glaze, then remove quail and strain sauce.
Plate the lettuce, walnuts, spring onions, cauliflower, and quail, then drizzle with remaining dressing.