Pre-heat the oven to 180°C.
Peel and halve the onion or shallot.
Cut thick slices from the centre of a decent-sized cauliflower.
Heat some oil in a frying pan and fry the cut side of the onion until caramelized. Set aside.
Put in the cauliflower slices and brown both sides.
Add (vegan) butter, garlic and a few sprigs of thyme and baste the cauliflower with the frying flavoured butter until well coated and beginning to cook.
If the frying pan is oven-proof put the pan with the onion into the oven, otherwise decant the pan contents and the onion to a baking tray and bake until the cauliflower (and the onion) is softened and cooked through. I don't remember exactly how long this took - 20 minutes?
Sprinkle with panko breadcrumbs or toasted pine nuts for extra crunch.

Cut the cauliflower into florets or pieces and poach in enough almond milk to cover until the cauliflower is softened and cooked through, allowing the milk to reduce in the process.
Purée in a blender, adding only as much of the milk as necessary, to a smooth paste.
Season.

In a small pan sweat garlic and thyme leaves in white wine until the wine is reduced.
Add the vegan cream and bubble gently over a low heat until the mixture is amalgamated and thickened.
Freshen with a squeeze of lemon juice, or a grating of lemon zest.

Trim your beans, and simmer them in boiling salted water for a minute, so they're cooked still retain some bite. Drain.
Toast the almond flakes a little in dry frying pan to bring out their flavour.
Dress the beans with the almonds.

Peel and cut your potato into attractive fondant shapes - barrels, cubes, etc.
Heat a layer of oil in a frying pan and fry to colour all the potato surfaces.
Add vegan butter and some garlic and thyme and baste the potato with the foaming flavoured butter.
Add vegetable stock to reach the top of the potato and place in an oven for 30 minutes or until the potato is softened.