Tandoori Octopus With Yogurt, Cauliflower, And Grapefruit Recipe

Ingredients For Tandoori Octopus With Yogurt, Cauliflower, And Grapefruit Recipe

• 2 tablespoon Grapeseed oil
• 1 Onion, coarsely chopped
• 2 Carrots, peeled and coarsely chopped
• 1 stalk Celery , coarsely chopped
• 1 Head garlic, halved crosswise
• 3 sprig Thyme
• 8 cup Water
• 4 cup Dry white wine
• 1 Octopus, cleaned
• 1.25 cup Jarred tandoori paste
• 0.25 cup Tomato Sauce
• 1.5 tablespoon Honey
• 1 tablespoon Molasses
• 1 tablespoon Sherry vinegar
• 0.33000000000000007 cup Plain whole milk goat yogurt
• 0.33000000000000007 cup Plain whole milk greek yogurt
• NaN Kosher salt
• 2 tablespoon Extra Virgin Olive Oil, Plus More For Drizzling
• 1 Large pink grapefruit, segmented and cut into small cubes
• 0.25 Head cauliflower, cored, florets thinly sliced on a mandoline
• Freshly ground white pepper