Page 15 - IFSO Cookbook interno VOL4 2026.indd

International
Healthy Recipes Vol. 4

Cooking instructions
1. Gently poach the chicken breast in water until fully cooked and tender.
2. Shred the cooked chicken finely using a fork.
3. Steam cauliflower until very soft.
4. Blend steamed cauliflower, Greek yogurt and tahini, salt until an ultra-smooth puree
is formed.
5. Add garlic confit paste and mix well.
6. Fold the shredded chicken into the cauliflower puree.
7. Drizzle olive oil over the mixture.
8. Garnish with carrots and leaves.
9. Sprinkle a small pinch of smoked paprika powder, black pepper powder before serving.
Modifications for post metabolic bariatric surgery
● Chicken is shredded finely to improve digestibility.
● Cauliflower is fully cooked and blended to create a smooth texture.
● The dish can be blended further for patients in the pureed diet stage.
● Serve warm in small portions and encourage slow eating.

Nutritional Analysis
Indian Food Composition Tables (IFCT) and standard nutrient database estimation.
Total weight Protein Fat Carbo- Sugars Iron Calcium Fiber
Ingredient used in Kcal (g) (g) hydrate (g) (mg) (g)
recipe (g) (g) (mg)

Chicken breast 100 120 23 2.6 0 0 0.7 11 0
Cauliflower 100 25 2 0.3 5 2 0.4 22 2
Greek yogurt 40 35 4 1.0 2 1 0.1 60 0

Tahini 5 30 1 2.5 1 0 0.4 15 0
Garlic 1 3 0 0.2 0.3 0 0 1 0
confit paste
Olive oil 2.5 22 0 2.5 0 0 0 0 0
Spices Pinch 0 0 0 0 0 0 0 0
Total 235 30 9.1 8.3 3 1.6 109 2

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