we all wish for that Many Many times!!!Just wish I had a magic wand to tell me about my food sensitivities.
(i started a new thread so we dont hijack Beni's post)
we may not have a magic wand, but we do have a very reliable communicative system, our bodies.
giving up flavour, texture, etc is difficult at first, once you sort out your major sensitivities you may be able to introduce caesin (dairy) back into your eating plan.
i highly recommend that you start from bare basics (boring, bland i know...) broth, gooey rice etc and gradually add ingredients.
it may have not been the cauliflower or the LF cheese, that was the problem in your dish it may have been the paprika....
my theory on MC management is that when we have had chronic D etc, we need to 'start' again. like when you take babies from milk to solids. you start with small serves, the first time they have a new ingredient it will always cause a reaction, so you start small, increase the amount over a few days and if there is no major reactions woo hoo safe food. if the gas, D, pain continues booh boom trigger ingredient.
keep a journal. there are some really weird triggers and situations that our bodies will react to. I can have carrot, and i can have cauliflower, if i eat the two in the same meal - problems....
It took me about 9 months to figure out major triggers (Soy, Gluten, Yeast, Lactose) what veges i could tolerate and which veges i couldnt. what times to eat suited me, how much sleep i needed etc etc etc.
i focussed on low inflammation gut healing meals and got the MC in remission - i can assure you the changes, the sacrifices, the patience is worth it!