I recently was scrolling through instagram, and after taking a look at the Champs Buffalo Cauliflower and Fries dish I knew I had to make it at home. Unfortunately Champs is all the way in New York so I can’t have it, but this version lets you enjoy something similar at home. Not to mention, I kind of cheated a bit and used Gardein Chick’n Tenders so I didn’t have to make cauliflower on top of it. It’s such an easy fix and sooooo delicious! Coating the tenders in buffalo sauce works perfectly and it takes only a few minutes extra. Perfect for weekends, this is the meal you want to make when you’re having a lazy night and craving a bit of junk.
2 large potatoes
1 package of Gardein Chick’n Tenders
1/3 cup hot sauce
1 tbsp olive oil
salt to taste
1 tbsp liquid sweetener
1 tbsp non-dairy milk
Preheat the oven to 430F and line 2 baking sheets with parchment paper
Cut the potatoes into fry shapes and add them to a large bowl and toss them with the olive oil to coat. Spread them out onto a baking sheet and bake 20 minutes.
The Gardeins have a slightly different baking time. Generally you bake them for 12 minutes a side so place them in the oven when the fries have 10 minutes left on the first side.
Flip your fries and Gardeins and bake them for 15 minutes, watching that nothing burns. Add the hot sauce, syrup, and non dairy milk to a bowl and stir to combine. Add more milk if you need it. Set aside.
Once you remove the fries and Gardeins from the oven, add the Gardeins to a large bowl and pour about half the sauce on them and toss to coat. It doesn’t need to be perfect. Place them back on the baking sheet. Add the fries to the large bowl and add most of the remaining sauce, reserving some if you to dip. Toss them and return them to the baking sheet and place them both back in the oven. Bake for at least 5 minutes more until they crisp up a bit.