kabocha

*My next post will be from after my Thailand vacation- look forward to something Thai inspired by the end of this week!*

This is a recipe I enjoyed a lot this summer. It was a great one to cook up then package for  a meal at work.

Just a super quick, thrown together dish that turned out delicious!

Made in the microwave with basically just TWO ingredients!!!

What is a Pudding Cake?

Well, it’s a term I’ve coined to describe most of the cakes/baked good I make. They aren’t quite cakes, they aren’t quite muffins, they definitely aren’t loaves or pancakes.. they are moist, dense, filling and full of fiber and protein, and are definitely delicious…and I think Pudding Cake sums them up pretty well.

After my recent wonderful discovery on Gmarket for frozen cauliflower (see here), I was dreaming of ways to use it. When I was back home in Canada for a whirlwind visit this August, I had my mom make me a cauliflower bread because I hadn’t had cauliflower in over a year, and had been salivating over all these wonderful recipes I had seen. Most cauliflower bread recipes call for cottage cheese, which I haven’t really seen here, so I needed to try out my own way.

This recipe is so simple that it didn’t even really need to be created… but I wanted to share this anyways, because it’s actually one of my favourite ways to enjoy kabocha, and it’s just so easy!!

And okay, it’s not completely naked, because I do like to sprinkle a bit of lime or lemon juice and some sea salt on top, but I’m calling it naked because its roasted sans oil. Yep- no spray, no nothing, and it’s still delicious! Of course you can add oil, but I prefer to eat it like this.

And because of my super exciting gmarket find, this recipe is super fast now that I can buy  cubed, frozen kabocha.. hee hee..