Ingredients
Directions
- 1
Cook the Cauliflower. Break the cauliflower into florets and cook in salted water. Once the water boils, cook for 10 minutes until tender.
- 2
Make Green Herb Oil. Blend all the fresh herbs with a generous amount of olive oil. Blend until smooth, then strain to get vibrant green herb oil.
- 3
Prepare the Cauliflower Cream. When the cauliflower is soft, drain the water and return it to the stove with the heavy cream on medium heat. Bring the cream to a gentle boil, then transfer the cauliflower to a blender. Add the butter, grated Parmesan, salt, and pepper. Gradually add the cream until the mixture forms a smooth, creamy consistency.
- 4
Sear the Octopus. In a hot pan, melt butter and add lime juice along with a splash of olive oil to prevent burning. Sear the octopus for a couple of minutes on each side (mine was pre-cooked).
- 5
Assemble the Dish. Spread the cauliflower cream on a plate, place the seared octopus on top, drizzle the cauliflower with the green herb oil, and the octopus with the lime and butter sauce from the pan.
