Shichimi-Crusted Octopus and Watercress Salad with Ramp Kimchi Vinaigrette

Prepare the octopus: Submerge the octopus in boiling water and simmer gently for 40 minutes until tender. Remove, pat dry, and slice into bite-sized medallions.

Steam the cauliflower: Chop cauliflower into small florets and steam for 6-8 minutes until tender but with a slight bite.

Make the dressing: Finely mince the wild ramp kimchi and whisk with avocado oil and a splash of fruit vinegar.

Sear the octopus: Heat a heavy cast-iron skillet over high heat. Sear the octopus medallions for 1-2 minutes until they develop a crisp, charred exterior. Dust immediately with Shichimi Togarashi.

Assemble: In a chilled bowl, toss the watercress with the steamed cauliflower and watermelon cubes. Arrange the warm, spiced octopus on top.

Finish: Drizzle with the ramp kimchi vinaigrette and serve immediately while the octopus is warm and the watercress is crisp.