Grilled Octopus with Charred Cauliflower and Lemon-Herb Oil

Instructions

1. 1

   Bring a large pot of salted water to a boil. Add the octopus and reduce heat to a gentle simmer. Cook for 35-40 minutes until the octopus is tender when pierced with a fork. Drain and allow to cool slightly, then pat dry with paper towels.

   Tip: To check tenderness, pierce the thickest part of a tentacle - it should feel like cooked chicken.

2. 2

   While the octopus cooks, prepare the herb oil. In a small bowl, whisk together olive oil, fresh lemon juice, minced garlic, parsley, oregano, and red chili flakes. Season with sea salt and black pepper. Set aside.

   Tip: The herb oil can be made up to 2 hours ahead and allowed to infuse at room temperature.

3. 3

   Preheat your grill to medium-high heat (around 400°F). Toss the cauliflower florets with 2 tablespoons of olive oil, salt, and pepper.

   Tip: A grill pan works perfectly if you don't have an outdoor grill.

4. 4

   Once the octopus has cooled, cut the tentacles into 2-3 inch pieces. Brush lightly with olive oil and season generously with salt and pepper.

   Tip: Don't over-season at this stage as the herb oil will add plenty of flavor.

5. 5

   Place the cauliflower florets on the grill in a single layer. Grill for 4-5 minutes per side until golden brown with charred edges, turning occasionally. Transfer to a serving platter.

   Tip: Keep the grill hot - cauliflower should caramelize quickly for the best flavor.

6. 6

   Arrange the octopus pieces on the grill. Cook for 2-3 minutes per side until lightly charred and heated through. Be careful not to overcook or the octopus will become tough.

   Tip: Octopus cooks very quickly on the grill - watch it closely to avoid drying it out.

7. 7

   Transfer the grilled octopus to the platter with the cauliflower. Drizzle generously with the prepared herb oil, ensuring the garlic and herbs are distributed evenly.

   Tip: Save some herb oil to drizzle over individual portions at the table for extra flavor.

8. 8

   Finish with a pinch of sea salt, fresh cracked black pepper, and serve immediately with fresh lemon wedges on the side.

   Tip: This dish is best served warm, fresh off the grill. Serve with crusty bread to soak up the delicious oil.