Bring water with spices to a boil and let steep for about 1/2 hour. Then add octopus and cook until tender (about 60 minutes).
Boil, peel and slice potatoes, boil cauliflower florets. Slice young leeks and sauté in olive oil with potato slices and cauliflower florets, season. Cut cooked octopus into slices, stir through with the potato gröstl and roast again. Arrange on plates, drizzle with apple balsamic vinegar and melted nut butter.
Preparation Tip:
Instead of octopus, you can also use calamari (possibly frozen).
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