Place the cannellini beans, garlic, olive oil, lemon juice, and thyme in the container of a food processor.
Process until very smooth, scraping down the sides of the bowl as necessary.
Taste and season to taste with salt and pepper, and process once more.
Refrigerate until ready to serve alongside assorted sliced vegetables.
TO MAKE THE ROASTED CAULIFLOWER STEAKS:
Heat the oven to 400 degrees F.
Place the cauliflower steaks on a baking sheet lined with parchment paper. Drizzle with the olive oil on both sides, then sprinkle on the garlic and salt and pepper. Use your hands to get the cauliflower well coated.
Bake for 40-45 minutes, flipping the steaks half way through when lightly browned.
TO MAKE THE ROASTED BRUSSELS SPROUTS AND BUTTERNUT SQUASH:
Heat the oven to 400 degrees F.
Place the Brussels sprouts, butternut squash, and shallot on a baking sheet lined with parchment paper. Drizzle with olive oil, salt and pepper. Toss with your hands to coat.
Bake for 35-40 minutes until the vegetables are lightly browned and tender.
FOR THE OLIVE OIL MASHED POTATOES:
Place the potatoes and garlic in a pot of salted water. Bring to a simmer over medium heat and cook until the potatoes are tender when pierced with a fork, about 15 minutes.
Save a cup of the cooking water, then drain the potatoes.
Start to mash the potatoes. Then add in the olive oil and continue to mash, adding the cooking water a little at a time to thin until you reach the desired smoothness and consistency.
Taste and season with salt and pepper.
FOR THE MUSHROOM GRAVY:
Saute the mushrooms in a dry skillet over medium heat. Stir often to prevent sticking.
When the mushrooms have started to release their liquid, add the garlic and thyme to the pan.
Continue sauteing, stirring occasionally, until most of the liquid has evaporated and the mushrooms are very soft. Season to taste with salt and pepper.
Stir the corn starch into the water. Slowly add the mixture into the skillet while stirring. Continue stirring until the gravy has thickened.
FOR THE APPLE CRUMBLE:
Heat the oven to 400 degrees F.
Combine the filling ingredients in a mixing bowl and set aside.
Grind 1/2 cup of the oats in a food processor until it forms a coarse flour.
In a small bowl, combine the oat flour with the remaining 1/2 cup of oats and the rest of the crumble topping ingredients. Mix until well combined.
Spoon the filling into a 24 ounce or larger baking dish.
Spread the crumble topping over the filling.
Bake for 30 to 40 minutes until heated through and lightly browned on top.
Notes
All of the dishes that go in the oven are cooked at 400 degrees F so you can bake them all at the same time, if desired.