Grilled Octopus with Charred Cauliflower and Lemon-Herb Oil
Prep
20 mins
Cook
40 mins
Servings
4
Difficulty
Medium
This is one of my favorite dishes to make when I want something restaurant quality but totally manageable at home. Octopus might sound intimidating, but it's actually quite forgiving once you get it on the grill, and the whole meal comes together in just an hour. The charred cauliflower adds wonderful texture and depth, while the lemon herb oil brings everything to life with brightness and freshness. Beyond tasting absolutely delicious, octopus is packed with protein and B12, making it a genuinely nourishing choice. Best part? You don't need fancy ingredients or special equipment, just a hot grill and good timing.
Ella x
Ingredients
- 1 kgoctopus(cleaned and tentacles separated)
- 1 headcauliflower(cut into 1.5-inch florets)
- 6 tbspextra virgin olive oil
- 3 tbspfresh lemon juice
- 4garlic cloves(minced)
- 2 tbspfresh parsley(finely chopped)
- 1 tbspfresh oregano(finely chopped)
- ½ tspred chili flakes
- 1 tspsea salt
- ½ tspblack pepper
- 2lemon wedges(for serving)
Detail level
Instructions
- 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
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
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
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
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
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
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
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.
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