Place cauliflower and 2 tbsp tarragon onto a baking sheet, drizzle with 1-2 tbsp olive oil, sprinkle with salt and pepper and roasted for approximately 20 minutes, or until cauliflower is golden around the edges.
Meanwhile, whisk eggs and milk together in a large bowl; add parmesan cheese, the rest of the tarragon, salt and pepper, and HALF the burrata cheese; stir.
Line an 8" cake pan with parchment paper and then grease the sides of the pan with coconut oil; set aside.
Once the cauliflower has roasted, add the roasted cauliflower and tarragon to the bowl and stir.
Pour egg mixture into the cake pan and then place it in the even. Bake quiche for approximately 45 minutes or until the eggs have set.
Remove pan from the oven, add the rest of the burrata on top, then allow it to sit for 10 minutes in the pan before taking a knife around the edges and carefully inverting it onto a cooling rack.
Sprinkle quiche with greens of choice, more parmesan cheese, salt and pepper and enjoy!