Dishing up 2017

Grilled cauliflower. [Photo provided to China Daily]

"Cauliflower is the meat of the vegetable world," he says. "It has a neutral flavor that holds up well to cooking methods usually reserved for steaks. Pan-fried, deep-fried, raw, sauteed or grilled, it can do it all." He says cauliflower appeals to vegetarians, to meat eaters looking for a meaty side dish that's not green, and to chefs looking to make good money on a very inexpensive ingredient.

In China, cauliflower has another thing going for it. It's already much-used in the country's cuisine. Many in the West, particularly Americans, have long considered cauliflower one of those "yucky" vegetables grandma always overcooked, and are just now becoming fans of its potential.

Elsewhere in the veggie world, beans and lentils are now being ground to make pasta that's higher in protein and fiber than wheat-based varieties. Like other plant-based proteins, legumes will be bigger in packaged snacks, too: Roasted chick peas (with flavors like Thai coconut) and broad beans are heading for more store shelves globally.

Finally, China's ongoing push for free-trade agreements should brighten the imported food scene. The imminent FTA with Georgia, once signed, will wash away customs taxes quickly, while those fees will be whittled away more slowly in other agreements, like Australia's.

Contact the writer at michaelpeters@chinadaily.com.cn