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Moroccan Spiced Chicken & Cauliflower
Are you craving something a little different this week?
Moroccan Spiced Chicken & Cauliflower is an ultra flavorful complete meal that you’re going to want to make asap!
All these spices combined then roasted coating the cauliflower and chicken drumsticks make for an incredibly interesting, satisfying, and mouthwatering meal.
This dish is restaurant worthy, and definitely impressed the fam!
Chicken drumsticks are always such a BIG hit at our house!
I have four young adult sons and two daughters who are all equally excited when they smell drumsticks cooking.
As a mom, I love that drumsticks are often more affordable, which is a really big deal currently for our family.
This sheet pan method is quick and easy too. Not much hands-on time, and easy cleanup.
➡️Looking for more chicken drumstick ideas?
- Cajun Drumsticks
- Honey Mustard Baked Chicken Drumsticks
- Sticky Glazed Chicken Drumsticks
- Crockpot Maple Mustard Chicken Drumsticks
- 1 medium head cauliflower, cut into florets
- 4-6 chicken drumsticks
- 2 Tbsps avocado oil or olive oil
- 1 tsp ground cinnamon
- 1 tsp ground turmeric
- 1 tsp ground cumin
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp sea salt
- 1/2 tsp freshly ground black pepper
- 1 x 15oz can chickpeas, drained and rinsed
- freshly chopped parsley or cilantro
- lime wedges, to serve
Preheat your oven to 450 degrees f. and line a large sheet pan with parchment paper.
Chop the cauliflower into bite sized florets and place in a large bowl.
Drizzle with the oil and sprinkle with all of the seasonings. Toss well to evenly season all the pieces.
Add in the chicken drumsticks and give it another good toss to coat the chicken as well.
Spread everything in a single layer on the prepared sheet pan and roast for about 30-35 minutes, or until the chicken is cooked through.
As soon as the roasted chicken and veggies are ready and still hot, stir in the chickpeas and toss.
Garnish with chopped parsley and serve with lime wedges.