Grilled Octopus with Cauliflower Puree and Grilled Peppers

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.

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.

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.