Tandoori Octopus Yogurt, Cauliflower, Grapefruit

Ingredients

• 2 Tbsp Grapeseed oil
• 1 each onion, coarsely chopped
• 1 each carrot, peeled and coarsely chopped
• 1 each celery stalk, coarsely chopped
• 1 head garlic, halved horizontally
• 3 each fresh thyme sprigs
• 8 cups water
• 4 cups dry white wine
• 2 each large octopus (about 2 pounds each), rinsed
• 2 Tbsp olive oil
• Kosher salt and freshly ground whitepepper
• 1¼ cups jarred tandoori paste
• ¼ cup tomato sauce eggplants
• 1½ Tbsp honey
• 1 Tbsp molasses
• 1 Tbsp sherry vinegar
• ⅓ cup goat’s-milk yogurt
• ⅓ cup greek yogurt
• Kosher salt
• 1 each large pink grapefruit, supreme
• ¼ each head cauliflower
• Kosher salt and freshly ground white pepper
• Olive oil
• Fleur de sel