Mediterranean Cauliflower Casserole

Ingredients

• 4 c (400 g) bite-size cauliflower florets
• 1 large red onion, thinly sliced
• 1 red or yellow bell pepper, seeded, stemmed, and cut into 1-inch [2.5-cm] pieces
• 1 c (100 g) pitted black or green olives, sliced if desired
• 1 1/2 c (255 g) cooked or canned chickpeas, drained and rinsed
• 1 c (30 g) baby spinach
• 1 c (180 g) uncooked millet or white quinoa
• 1/3 c (80 g) stirred tahini
• 1/3 c (80 mL) fresh lemon juice
• 3 large cloves garlic, crushed and peeled
• 1 tbsp (15 mL) red wine vinegar
• 1 tsp (2 g) dried oregano
• 1 tsp dried parsley
• 3/4 c (175 mL) water
• 1 tbsp (8 g) arrowroot starch
• 1/4 tsp sea salt, or to taste
• Pinch of black pepper
• 1 small bunch fresh mint
• 2 tbsp (16 g) sesame seeds
• Lemon wedges