Grilled Octopus with Cauliflower Puree and Roasted Peppers

Rinse the octopus thoroughly under cold water. If using raw octopus, place it in a large pot with salted water, bay leaves, whole peppercorns, and garlic cloves. Bring to a boil, then simmer over low heat until tender, about 45-60 minutes. It's done when a fork easily pierces it. Let it cool in the cooking liquid to keep it juicier. (If you bought pre-cooked octopus, you can skip this step.)

Break the cauliflower into florets (set a few aside for garnish) and cook in salted water until tender, about 10-15 minutes. Drain, add butter and cream, then blend with an immersion blender until smooth. Season with salt and a pinch of nutmeg.

For the pea oil, cook the green peas in salted water for 2 minutes, then immediately cool them in ice water to preserve their vibrant green color. Blend with 100 ml olive oil, then strain through a fine sieve for an extra smooth consistency. Season with salt to taste.