The Breakfast Club: Mon Petit Chou Fleur

This week Madeleine Shaw, Nutritional Coach, and I have paired up to bring you “The Breakfast Club”. It will feature six delicious, alternative, sexy breakfast recipes. Everyday for the next six days we will be releasing one recipe per day. There is a fantastic mix, something to suit everyone’s dietary requirements.

Madeleine is a qualified nutritional health coach from the Institute of Integrative Nutrition, creative chef, vociferous blogger, fledgling presenter and self-professed yoga enthusiast. She is committed to helping her clients enliven the hottest, healthiest, happiest versions of themselves. Through her website and consultations, Madeleine helps reeducate her clients in the appreciation and effects of eating wholesome, organic produce. She helps them to work towards better relationships with their bodies, boosts confidence, injects energy and sculpts beautiful silhouettes. Visit her website here and follow her on Facebook, Twitter and Instagram.

MadeleineThe Breakfast Club Part One will feature a breakfast called “Mon Petit Chou Fleur” by Me or “Make & Bake From Scratch”.

Mon Petit Chou fleur


“One should not attend even the end of the world without a good breakfast”, Robert A. Heinlein.

Mon Petit Chou fleur (My Little Cauliflower in french) is a delicious breakfast treat fueled with goodness. You could class it as porridge, cauliflower porridge but you will have to keep an open mind for this recipe. Recently, I have come under the opinion that cauliflower is the chameleon of the vegetable world. Reason being it can change for various dishes i.e. rice, mash, pizza, cous cous, porridge and soup. It has a neutral taste which allows you to play around with your favourite flavours. This recipe is gluten-free, wheat free, dairy free, meat free and sugar-free (if you use rice syrup). I really enjoyed it topped with raspberries, blueberries and macadamia nut butter mixed through it.  This recipe is really worth a shot.

Why Cauliflower?

One of the great aspects of this recipe is you are increasing your daily intake of cruciferous veggies. Cruciferous vegetables are associated with reducing the risk of some forms of cancer. Beside this cauliflower is a great source of potassium, vitamin C and has detoxification properties.


I Cauliflower Head (you will to turn into cauliflower rice)

1 cup Coconut Milk/Almond Milk (any milk of your choice can be used)

2 tablespoons Coconut Water/Filtered Water

2 Free Range Eggs, whisked

1 teaspoon Vanilla Powder or All Spice

1 tablespoon Rice Syrup/Raw Honey


Cauliflower Rice: cut cauliflower into florets and remove stem, pop into food processor and blitz until it resembles a rice texture.

In a medium size saucepan add cauliflower rice, coconut milk, coconut water, gently heat. Next add whisked eggs, stir. Sprinkle in vanilla powder or all spice and add rice syrup. Allow it to simmer for 10-15 minutes on medium heat. Once it is tender, remove from the stove and consume.


Serving Suggestions

  • Fresh Berries
  • Macadamia Nut Butter or any nut butter of your choice , use 1 heaped teaspoon
  • Raw Cacao Nibs
  • Toasted Coconut Flakes
  • Toasted Almonds

Be sure to keep me posted if you try and test these recipes by posting on twitter: @whelehanlynne or instagram @makeandbakefromscratch

Eat Real, Great Feel!

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