Mediterranean Cauliflower Casserole, by Ashley Madden - Jazzy Vegetarian - Vegan and Delicious!

Ingredients

• 4 cups bite-sized cauliflower florets
• 1 large red onion, thinly sliced
• 1 red or yellow bell pepper, seeded, stemmed and cut into 1˝ [2.5-cm] pieces
• 1 cup pitted black or green olives, sliced if desired
• 1½ cups cooked or canned chickpeas, drained and rinsed
• 1 cup baby spinach
• 1 cup uncooked millet or white quinoa
• ⅓ cup stirred tahini
• ⅓ cup freshly squeezed lemon juice
• 3 large cloves garlic, crushed and peeled
• 1 tablespoon red wine vinegar
• 1.5 teaspoons dried oregano
• 1 teaspoon dried parsley
• ¾ cup water
• 1 tablespoon arrowroot starch
• ¼ teaspoon sea salt, or to taste
• Pinch of black pepper