Creamy Salsa Verde Cauliflower Rice | PALEO, Whole30

As most of you know by now, one of my most favorite ways to spend my free time is playing in the kitchen.  There's something relaxing about pouring all of my focus into something other than my daily worries and all of the other little "things" going on.  

I put on some good (to me) TV or some background music- maybe a YouTube video:  and then it's on.  I mix, I taste, I play.  And of all of the recipes I have given you here over the years, I hope I can give you the gift of that-  knowing that it's okay to let go, and to play!  

Recipes are great when you want to put it in autopilot and just get the food on the table without any variables.  But playing in the kitchen can be so freeing and so empowering!  Making up your own fun things- and watching other people actually enjoy them?!  So rewarding.

Okay, the recipe creator nerd in me is really showing- but once you try it & feel that success, I know you'll get me!  Until then, if you don't feel like playing around or potentially wasting your ingredients (because we've all been there), I've got the result of my latest kitchen fun time here to share!

I made this on a whim one day, we ate it all QUICK and you guys have been asking for the official recipe since- and now it's here!  It's creamy, delicious, and my favorite:  versatile!

I created this with a dip on my mind- I wanted something creamy with a little kick for plantain chips and bell pepper wedges and carrots, but I also love some good texture.  So I went for cauli rice- because of the mild flavor, and why not add some extra veggies in there!?

Mixed with some quality mayo for creaminess & salsa verde for heat, this not only made the perfect filling dip, but was also SO good as a side dish!  Try it with some crispy carnitas or barbacoa style shredded beef.  Some grilled chicken breast with a squeeze of lime would be so delicious too!

We even served a scoop of this breakfast style to add TONS of flavor to some crispy smashed potatoes and greens & topped it all with a fried egg & some hot sauce.  So, so good!  

Bascially, this is loaded with flavor, fills you right up, is super versatile, and has awesome ingredients!  So it may be a little unique and something you've never thought of putting together before- but it sure is a keeper!

Hope you enjoy!

  • 12 oz cauliflower rice (fresh or frozen)
  • 1/2 cup salsa verde
  • 1 cup Whole30 compliant mayo
  • 1/2 tsp each:  onion powder, garlic powder, paprika, salt, black pepper
  • handful of chopped spinach or cilantro
  • avocado oil or ghee, for greasing
  • optional garnish:  extra salsa verde, hot sauce, sliced green onion

  1. Preheat the oven to 400ºF.  Grease a 8" or 9" square baking dish with a light coating of avocado oil or ghee and set aside.
  2. Add all of the ingredients to a mixing bowl, and stir until well combined.  Pour into the baking dish, smoothing over the top.
  3. Bake for 30 minutes, or until golden & bubbling around the edges.
  4. Serve hot:  with plantain chips & sliced veggies to dip, as a side dish with your favorite protein, or scooped into a breakfast bowl.

  • You could totally make this into a complete dish or a protein-style dip!  Just add some shredded chicken and whatever chopped, sautéed veggies you like!

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1 comment:

Michelle Ann Wick said...

I love this recipe!! Just made it! Can't wait to taste it!! Honestly I subbed sour cream for the mayo because I needed to use it before it went bad. We haven't really been doing any dairy but I wanted to use it up!! I have more cauliflower rice so if its a bust I will try again with mayo!! I am sure it will be awesome! I also added some beef!