Grilled Octopus with Creamy Cauliflower Purée & Lemon Herb Oil

Serves: 4 | Prep Time: 25 minutes | Cook Time: 1 hour 30 minutes | Total Time: 1 hour 55 minutes

Ingredients

For the Octopus

• 2 lbs (900 g) cooked octopus tentacles

• 2 tbsp olive oil

• 1 tbsp unsalted butter

• 2 garlic cloves, minced

• 1 tsp smoked paprika

• ½ tsp chili flakes (optional)

• 1 tsp kosher salt

• ½ tsp freshly ground black pepper

• 1 tsp lemon zest

For the Creamy Cauliflower Purée

• 1 medium cauliflower, cut into florets

• 2 tbsp unsalted butter

• ¼ cup (60 ml) heavy cream

• ¼ cup grated Parmesan cheese

• 1 garlic clove

• Salt and white pepper, to taste

For the Lemon Herb Oil

• ¼ cup (60 ml) extra virgin olive oil

• 2 tbsp chopped parsley

• 1 tbsp chopped dill

• 1 tsp lemon zest

• 1 tsp lemon juice

• ½ garlic clove, finely grated

• Pinch of sea salt

For Garnish

• Fresh parsley leaves

• Lemon wedges

• Smoked paprika

• Chili flakes (optional)

• Flaky sea salt

• Fresh cracked black pepper

Instructions

Step 1 – Prepare the Cauliflower Purée

1. Bring a large pot of salted water to a boil.

2. Add the cauliflower florets and garlic.

3. Cook for 12–15 minutes until very tender.

4. Drain thoroughly.

5. Transfer to a blender or food processor.

6. Add:

   • Butter

   • Heavy cream

   • Parmesan cheese

7. Blend until completely smooth and silky.

8. Season with salt and white pepper.

9. Keep warm.

Step 2 – Prepare the Lemon Herb Oil

1. In a small bowl, whisk together:

   • Olive oil

   • Parsley

   • Dill

   • Lemon zest

   • Lemon juice

   • Garlic

   • Sea salt

2. Let stand for 10 minutes to infuse.

Step 3 – Season the Octopus

Pat the octopus dry and season with:

• Salt

• Black pepper

• Smoked paprika

• Chili flakes

• Lemon zest

Drizzle lightly with olive oil.

Step 4 – Grill the Octopus

1. Heat a grill or cast-iron skillet over high heat.

2. Grill the octopus for 2–3 minutes per side, until lightly charred and caramelized.

3. Add butter and minced garlic during the final minute, basting the octopus continuously.

4. Remove from the heat.

Step 5 – Plate

1. Spread a generous layer of cauliflower purée onto each plate.

2. Arrange the grilled octopus tentacles over the purée.

3. Spoon the lemon herb oil around and over the octopus.

4. Garnish with fresh parsley, smoked paprika, chili flakes, and lemon wedges.

5. Finish with flaky sea salt and freshly cracked black pepper.

Chef's Tips

• If using raw octopus, simmer it gently for 60–90 minutes until fork-tender before grilling.

• Dry the octopus thoroughly before grilling to achieve a beautifully caramelized exterior.

• Blend the cauliflower purée while still hot for the smoothest texture.

• A squeeze of fresh lemon just before serving enhances the sweetness of the octopus.

• For an extra layer of flavor, finish with a drizzle of browned butter.

Estimated Nutrition (Per Serving)

• Calories: ~460 kcal

• Protein: 34 g

• Fat: 28 g

• Carbohydrates: 15 g

• Fiber: 4 g

• Sugar: 5 g

• Sodium: 620 mg

Serving Suggestion

This Grilled Octopus with Creamy Cauliflower Purée & Lemon Herb Oil is an elegant Mediterranean-inspired dish featuring tender, smoky octopus served over a velvety cauliflower purée. Bright lemon herb oil, fresh parsley, and a hint of smoked paprika provide a vibrant contrast to the rich, buttery flavors. Pair it with grilled asparagus, roasted fingerling potatoes, or a crisp fennel salad, and enjoy with Albariño, Vermentino, Sauvignon Blanc, or a chilled dry rosé for a sophisticated, restaurant-quality dining experience.