Keto Recipe: Chicken and Cauliflower Tabbouleh!

Keto Recipe: Chicken and Cauliflower Tabbouleh!

July 22, 2019 10 By William Morgan


A special “Ketobbouleh” recipe, starting
now.
Hey, everybody. It’s Aaron. Welcome to A.D. Keto. This is a channel where we talk
about the ketogenic diet. We talk about
some keto food, we talk about a little
bit of keto science, and we do some keto
recipes. If this is your first time here,
please consider subscribing, and don’t
forget to click that bell icon, so you
never miss a thing. Today we’re doing
another installment of #ILIKETOEAT, and
this is a recipe that I’m gonna call
“Ketobbouleh”. It is basically a tabbouleh,
but instead of a bulgur wheat base, we’re
using cauliflower. So to start, you’re
going to need about a pound of
cauliflower, which you can either pulse
up to make a cauliflower rice in a food
processor, or, if you have a Trader Joe’s
near you like I do, you can just grab a
pound of already-riced cauliflower.
Okay, so first, you’re just going to dump
your riced cauliflower into a
microwave-safe bowl, and you’re going to
add 1 tbsp of olive oil and about 1/4
teaspoon of salt. We will put some cling wrap
on top of this, and put it in the
microwave for about 3 minutes.
So we’re just going to stir it up and
put it on a pizza tray. This might taste good to me!
It might actually taste good to you? I
hope so. So we will just set this thing
aside, and let the cauliflower rice cool down
while we prepare all of the other
ingredients. So next, we’re going to add
my daughter’s favorite ingredient,
cilantro. We’re gonna pluck the leaves
from the big stems, and I’m gonna chop
them up. You gonna be okay?
We’re gonna put it over onto our …We’re
gonna chop this up in just a minute.
We’re gonna give it one more cup over
here, and then we’re gonna take our two
cups of cilantro leaves and just kind of
chop them up. It doesn’t have to be super
fine, but fine enough so that you know
you’re not choking on entire leaves. You
could make them big so you can take
them out.
There’s our cilantro chopped up. Next,
we’re gonna do the same thing, but this
time with mint leaves, and only one cup.
The next thing we’re going to add is two
scallions, and we’re going to use the
white to about where it starts to get a
little darker green. We’re gonna do the
same thing with one clove of garlic. Next,
we’re gonna zest a lemon. We need a
teaspoon of fresh lemon zest. Caroline, do you want to do it? Mmm Hmm! Nicely done. So we’re
going to save this lemon, because in a few
minutes, we’re gonna get some juice out
of it, about three tablespoons of lemon
juice. So here’s our purple mixing bowl.
We’re gonna start putting our
ingredients into this. We’ll mix it up in
here, and then put it in our nice serving
bowl when we’re done. So let’s get all of
this loose lemon zest in here.
Lemon zest that made it into the bowl.
Garlic. That’s garlic? Yeah. We will add
our wait ’till I sally in on the scallions.
We will add our mint, and we’ll start
with about half of our cilantro. We may
add the whole thing, but we’ll start with
about half. So about half of this. Okay, so
just a couple more ingredients to put in
before I mix everything together.
Cucumber, which I’ll chop up now, and some
halved cherry tomatoes. We’re gonna halve
HAAALLLVE these tomatoes. Okay,
cherry tomatoes are in. Next we’re gonna
add 3/4 tablespoons of salt, then we’ll
add 4 tablespoons of olive oil. 2, 3, 4.
Next we’re gonna take our lemo,n which we
just recently shaved, cut it in half, and
squeeze all of the juice from both
halves into our bowl. It will give us
about 3 tablespoons. And Caroline, do you
want to do the honors?
Give her a squeeze! Nice. All right, so
we’re almost there. We’re gonna take the
tray full of rice cauliflower, that is
definitely cooled down at this point, and
we’re gonna add it carefully, so I don’t
make a mess all over the floor.
Get this all into our mixing bowl. Oh
careful… Careful. And then the last
ingredient we’re gonna add is this
rotisserie chicken. This probably has
about 2 or 3 cups worth of chicken in it. We’re just gonna add it as we stir until
it looks good. I’m guessing around 2 cups.
We may just add the whole thing, but
that’s the last ingredient. And we’ll
stir it all up, then we’ll get it into our
pretty serving bowl.
We’re just gonna kind of eyeball it here,
and see what looks good. It’s starting to
look right. It’s starting to look right,
but it does need more cilantro. Sorry,
Caroline. Noooo! Sorry.
We’ll put a dash more cilantro in. I
mean, like the rest of it. Oh yeah,
look at that. That is pretty. I think it
needs more green. I think we’re pretty
much there. Yeah.Okay, so I will do a
quick taste test before we put it into
our serving bowl. It’s pretty much
perfect. All right, so now we’ll just
transfer it to our lovely white serving
bowl. It does look good. So there it is!
That’s the ketobbouleh. My wife and I
landed on this recipe yesterday, when we
were trying to come up with something to
bring to a picnic that we were invited
to. My wife does Weight Watchers, is not
on keto; I am on keto, so this was a very
happy medium for us. When you go to a
picnic, there’s a lot of pasta, there’s a
lot of hamburger buns, there’s a lot of
just carry, carry stuff that wasn’t
really friendly to either of us.
But this really hit the nail on the head.
I will flash the macros up on screen
right now — the approximate macros. If
you’re doing vegetarian, you can always
leave the chicken out. It’s really
modifiable, and we really like it! So
that’s gonna do it for this video. I hope
you enjoyed it! Please consider
subscribing if this is your first time
here, and I hope you have a fantastic
day! I will see you soon.
Squeeze! Oh, nice. Oh!!!