Grilled Octopus Salad with Roasted Cauliflower & Lime Dressing Recipe

Paul Watters’ Chargrilled Octopus Salad with Roasted Turmeric Cauliflower

Tender chargrilled octopus, golden roasted cauliflower and a crisp, colourful salad come together in this vibrant dish from Ravish columnist and executive chef Paul Watters.

Inspired by Mediterranean flavours, it’s light yet satisfying, balancing smoky paprika, fresh lime and fragrant basil with perfectly grilled seafood. It’s the kind of recipe that looks restaurant-worthy but is surprisingly straightforward to recreate at home.

Serves

2-4

Ingredients

For the octopus

1 cooked octopus (approximately 600-800g), available from most Asian supermarkets
2 tbsp olive oil
2 garlic cloves, crushed
1 tsp smoked paprika
½ tsp chilli flakes
Salt and freshly ground black pepper
Juice of ½ lime

For the roasted cauliflower

1 small cauliflower, cut into florets
2 tbsp olive oil
1 tsp ground turmeric
½ tsp smoked paprika
Salt and freshly ground black pepper

For the salad

1 cup mixed salad leaves
½ cucumber, sliced
8 cherry tomatoes, halved
½ red pepper, thinly sliced
1 carrot, julienned
¼ red onion, finely sliced
½ cup sugar snap peas or garden peas
A handful of fresh basil leaves
Lime wedges, to serve

For the lime dressing

3 tbsp extra virgin olive oil
Juice of 1 lime
1 tsp honey
1 tsp Dijon mustard
Salt and freshly ground black pepper

Method

Preheat the oven to 200°C (180°C fan/Gas Mark 6).
Place the cauliflower florets in a roasting tray. Toss with the olive oil, turmeric, smoked paprika, salt and pepper until evenly coated. Roast for 20-25 minutes, turning halfway through, until tender with lightly caramelised edges.
Meanwhile, pat the cooked octopus dry with kitchen paper. Combine the olive oil, crushed garlic, smoked paprika, chilli flakes, lime juice, salt and pepper, then coat the octopus thoroughly. Leave to marinate for around 20 minutes.
Heat a griddle pan, cast-iron skillet or barbecue until smoking hot. Grill the octopus for 3-4 minutes per side, turning once, until beautifully charred and heated through.
To make the dressing, whisk together the olive oil, lime juice, honey, Dijon mustard, salt and pepper until emulsified.
In a large bowl, combine the salad leaves, cucumber, cherry tomatoes, red pepper, carrot, red onion and peas. Toss gently with half of the dressing.
Divide the salad between two large serving plates or arrange on a large sharing platter. Scatter over the roasted cauliflower before placing the grilled octopus on top.
Finish with plenty of fresh basil leaves, drizzle over the remaining dressing and serve immediately with lime wedges.

Paul’s Tip

For an extra layer of flavour, finish the octopus with a light sprinkle of chilli flakes or a pinch of mild curry powder just before serving. The gentle warmth beautifully complements the smoky paprika and fresh lime.

Conclusion

This colourful octopus salad is proof that impressive seafood dishes don’t have to be complicated. The smoky char of the octopus, earthy roasted cauliflower and zesty lime dressing create a fresh, balanced meal that’s perfect for summer lunches, relaxed entertaining or a lighter evening dinner. Serve with warm crusty bread and a chilled glass of crisp white wine for a dish that brings a little Mediterranean sunshine to your table.

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