Grilled Octopus with Cauliflower Puree and Grilled Peppers

METHOD

• 1
  We can buy octopus already cooked sous-vide, or cook it ourselves. If we buy it already cooked, we won't need the other ingredients listed for the octopus, only lemon.
• 2
  If we are preparing it ourselves, rinse the octopus thoroughly under cold water. Place it in a large pot with salted water, bay leaf, pepper, and garlic cloves. Once the water starts to boil, reduce the heat and simmer until tender – this will take about 45–60 minutes. Check for tenderness with a fork – it should be easily pierced. Once tender, let the octopus cool in the pot; this will help it retain more juice and flavor.
• 3
  Divide the cauliflower into florets (set a few aside for serving) and place them in a pot with salted water. Cook until tender, about 10–15 minutes. Then drain it and add butter and cream. Blend everything until smooth with an immersion blender, season with salt, and lightly flavor with nutmeg.
• 4
  Heat 2 tablespoons of oil in a pan and quickly sauté the cauliflower pieces until golden brown but crispy inside. In the same pan, also sauté the peppers – about 5 minutes. Season with salt and pepper.
• 5
  For the pea oil, boil the peas for 2 minutes in salted water and immediately chill them in ice water to keep them green. Then blend them with olive oil until smooth. If you want an extra fine consistency, you can strain the oil through a fine sieve. Season with salt.
• 6
  Cut the octopus into smaller pieces or leave the tentacles whole. Brush it with olive oil, season with salt, pepper, and lemon juice. Heat a grill or pan to high heat and quickly grill each side for about 2–3 minutes until it gets a golden crust.
• 7
  Spread a layer of cauliflower puree on a plate, place the grilled octopus on top, and garnish with pea oil. Finally, add pea microgreens and drizzle with lemon.