Mediterranean Cauliflower Casserole

Ingredients

• 4 cups bite-sized cauliflower floret
• 1 large red onion (, thinly sliced)
• 1 red or yellow bell pepper (, seeded, stemmed and cut into 1˝ [2.5-cm] pieces)
• 1 cup black or green pitted olives (, sliced if desired)
• 1 ½ cups cooked or canned chickpeas (, drained and rinsed)
• 30 g baby spinach
• 1 cup uncooked millet (or white quinoa)
• ⅓ cup stirred tahini
• ⅓ cup fresh lemon juice
• 3 large garlic cloves (, crushed and peeled)
• 1 tbsp red wine vinegar
• 1 tsp dried oregano
• 1 tsp dried parsley
• ¾ cup water
• 1 tbsp arrowroot starch
• ¼ tsp sea salt (, or to taste)
• Pinch of black pepper
• 1 small bunch fresh mint ((optional))
• 2 tbsp sesame seeds ((optional))
• lemon (wedges (optional))