This is a recipe that I have been thinking to share since my last trip to Byron.

In August Erik (my partner) surprised me with a long weekend in Byron Bay, a place that I have been wanted to visit for a very long time.
The occasion was our 7^th anniversary and he had the nicest idea to escape from Sydney for a romantic getaway, all in secret! In somehow he managed to get me a day off from work… How crazy is that??
I remember waking up that morning to go to yoga and then work (like I usually do on a Friday morning) but instead I found myself packing up a small suitcase in less than 30 minutes without any clue of where we were going.

As a couple, we travel a lot but most of the time we pick places overseas. The only time that we actually travelled in Australia was 3 years ago when my parents came to visit us. We did Perth, Adelaide and Melbourne, the major cities but not Byron.

So I when I read the destination on the screen at the airport, I was extremely happy 🙂

Byron is that place where you can chill, go for a coastal walks, enjoy the beach, check out organic cafes, listen to a random street artist and lots more. But this is pretty much everything that we did in those three days. So relaxing and recharging at the same time.
Lucky me, I had a list of cafes to try and the second that we landed in Byron Bay we were already enjoying a delicious sandwich at Combi (first on my list) but my absolute favourite cafe that I would recommend to everyone is Bayleaf Cafe, where I had the best brunch of my life.
A panfried sweet potato flatbread with a layer of cauliflower spread, topped with a fried egg, raw kale and baked carrots, cherry tomatoes and beetroots.

It’s was absolutely outstanding. Every bite was the perfect balance of each flavour. Even Erik was jealous of my dish when he saw it coming!

I liked this dish so much that I had to recreate my own version. I think it came out pretty well. What do you guys think?

Sweet Potato Flatbread with Roasted Garlic Cauliflower Spread

SERVE: MAKES 2 SERVING

GRAIN FREE, GLUTEN FREE, VEGETARIAN, DAIRY FREE

Ingredients

1/2 cup warm mashed sweet potato (about 1 small sweet potato)
1/2 cup white rice flour
1 whole small cauliflower broken into small florets
1 head of garlic
4 organic eggs
60 gr steamed green kale
1 bunch dutch carrots
1 big beetroot
3 tbsp olive oil
Pink Himalayan salt

Instructions

This recipe is very easy but it requires couple of steps:

Start preheating the oven to 180 degrees.Spread the cauliflower florets in a roasting pan, drizzle with 1 tablespoon of olive oil, salt&pepper and roast for 30 minutes.Trim the top off the head of garlic (about 1 cm) and drizzle with 1 tsp of olive oil, salt&pepper. Bake in the same cauliflower’s roasting pan. Once cooked, let them cool. Press on the bottom of each garlic clove to push it out of its paper. Place the cauliflower florets in a food processor with roasted garlic cloves, pinch of Himalayan salt and 1 tbsp of olive oil. Blend it until smooth. Set aside.
Wash the dutch carrots with fresh water, making sure to remove the dirt. Spread out in baking tray, drizzle with 1 tbsp olive oil, salt&pepper and bake for 20 minutes.Use the same baking tray to bake the beetroot. Simply wrap the beetroot with skin on in aluminium paper. You don’t need to add anything else. Once the beetroot is cooked the skin will come off easily. Just wait until it cooled down.
Combine sweet potato mash and rice flour with a pinch of salt. Divide the dough into 2 parts. Roll each part into a round shape. Heat a pan with 1 tsp of olive oil and place one flatbread on the pan. Bake until bubbles form. Turn it on the other side and repeat with the second flatbread.
Heat 1 tsp of olive oil in a pan and fried 4 organic eggs.
Now it is time to assemble your dish. Serve 1 sweet potato flatbread for person with a generous amount of roasted garlic cauliflower spread and top it with fried eggs, kale, baked dutch carrots and beetroot.
Sprinkle with salt&pepper.
Enjoy warm.