Grilled Octopus with Cauliflower Purée, Roasted Beets & Microgreens

Prep & Grill the Octopus: If using raw octopus, boil for 45 minutes until tender. If pre-boiled or sous vide, skip to next step. Marinate the tentacles with olive oil, lemon juice, minced garlic, salt, and pepper for 15–20 minutes. Grill on high heat for 3–5 minutes per side until charred and crispy on the edges.

Make the Cauliflower Purée: Steam or boil cauliflower until fork tender (about 10–12 minutes). Blend with coconut milk, olive oil, garlic powder, and salt until smooth and velvety.

Roast the Veggies: Toss beets and artichoke hearts with olive oil, salt, and pepper. Roast at 400°F (200°C) for 20–25 minutes, flipping halfway.

Prepare Garnish Sauces: For red dots: reduce beet juice and balsamic vinegar until slightly thickened. For spiced cream: whisk coconut yogurt with smoked paprika, cayenne, and salt.

Plate the Dish: Spread a swirl of cauliflower purée on the plate. Arrange grilled octopus, roasted beet, and artichoke pieces artistically. Dot around with both the red reduction and the spiced coconut cream. Top with a small handful of microgreens and a zest of lemon if desired.