Moroccan chicken wings with cauliflower and tomato salad
Paleo, Gluten-Free, Dairy-Free, Soy-Free
Sheet-pan suppers are our favorite kind of one-pot cooking. In this simple-to-make recipe the wings and cauliflower roast side-by-side, leaving plenty of time to prep the celery and tomatoes. And once the pan comes out of the oven, toss the salad, season the wings and dinner is on the table.
- 8 chicken wings
- ½ head cauliflower
- 4 ounces celery
- 5 ounces cherry tomatoes
- Small bunch mint
- Maple vinaigrette (sherry vinegar - 2 tsp maple syurp - 1/8 tsp allspice - ¼ tsp cinnamon)
- 2 teaspoons sumac
- ½ teaspoon Marash chile (optional)
Cook the chicken wings and the cauliflower.
Meanwhile, make the salad.
Prep the salad
Make the dressing; season the chicken