One of my favorite side dishes is mashed cauliflower with sharp cheddar and dill. It is a great fast dish that tastes great and pairs well with many things. With some simple dairy replacements/omissions it was easy enough to adapt for our elimination diet.
The key to the texture of this dish is squeezing moisture out of the cauliflower after steaming. This step keeps the final dish from being to watery and weakening the flavors. The of course could be made exactly the same with real milk (and CHEESE!)
1 large head of cauliflower
1/2 tsp salt
3 tbs fresh dill, chopped
1/2 cup oat milk (or milk of your choice)
2 tsp ghee
Steam cauliflower in a pan until very tender. Drain cooked cauliflower in a colander lined with cheesecloth or a tea towel. Allow to cool a bit before proceeding. Using the towel to wring some of the moisture out of the cooked cauliflower. You don’t have to worry about draining every last bit of water out, we just want to remove some of the excess moisture. First add ghee (or butter) to cauliflower and mash. Then mix in remaining ingredients.