Moroccan chicken wings with cauliflower and tomato salad

Paleo, Gluten Free, Dairy Free, Soy Free

2 Servings, 660 Calories/Serving

25 Minutes

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.

Heat the oven to 425°F. On one side of a baking sheet, spread the chicken wings in an even layer. Drizzle with olive oil and toss to coat. Season with salt and pepper. Cut the cauliflower into florets. Toss with about 1 teaspoon olive oil and season with salt and pepper. Spread in an even layer on the baking sheet next to the wings. Roast in the oven until the wings are cooked through and the cauliflower is golden brown and tender, about 20 minutes. Check the cauliflower after 15 minutes.
  • Meanwhile, make the salad.


Prep the salad

Cut the celery into thin diagonal slices. Halve the tomatoes. Tear the mint into rough pieces. In a small mixing bowl, combine the celery, tomatoes and mint.


Make the dressing; season the chicken

Add the roasted cauliflower to bowl with the celery, tomatoes and mint. Stir 2 tablespoons olive oil into the vinaigrette base with ½ teaspoon salt and add to the bowl. Toss to coat. Season the chicken with the sumac and the marash pepper, if using.



Divide the wings between two serving plates and serve the cauliflower and celery salad alongside.

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