ACTIVE: 30 min l TOTAL: 40 min l SERVES: 4
2 heaping cups ¾-inch cauliflower florets (from ½ small cauliflower)2 tablespoons vegetable oil2 teaspoons curry powderKosher salt and freshly ground pepper¼ cup mango chutney, plus more for serving8 slices multigrain bread2 cups shredded mozzarella cheese2 tablespoons finely chopped pickled hot cherry peppers½ small red onion, very thinly sliced4 tablespoons unsalted butter2 cups chopped fruit (such as grapes, melon and/or pineapple)Juice of 1 lime
1. Put a baking sheet on the middle oven rack and preheat to 450˚. Toss the cauliflower with the vegetable oil, curry powder, ½ teaspoon salt and a few grinds of pepper. Spread out on the baking sheet and roast, tossing once, until well browned and tender, about 20 minutes. Reduce the oven temperature to 250˚.
2. Spread ½ tablespoon chutney on each bread slice. Sprinkle half the cheese on 4 of the bread slices. Top the cheese with the hot peppers, red onion, cauliflower and remaining cheese. Top with the remaining 4 bread slices, chutney-side down, pressing down to adhere.
3. Preheat a large nonstick skillet over medium-low heat. Add 1 tablespoon butter and melt, swirling to coat the pan. Add 2 sandwiches and press down with a heavy skillet or pot. Cook until golden brown, 3 to 5 minutes. Flip, adding another tablespoon of butter to the skillet. Cook, with the top skillet in place, until the sandwiches are browned on the other side and the cheese is melted, about 3 more minutes. Remove to a rack set on a baking sheet, sprinkle with salt and keep warm in the oven. Repeat with the remaining butter and sandwiches.
4. Combine the fruit, lime juice and a pinch of salt in a medium bowl; toss. Cut the sandwiches in half and serve with the fruit.
Per serving: Calories 660; Fat 35 g (Saturated 16 g); Cholesterol 75 mg; Sodium 1,126 mg; Carbohydrate 62 g; Fiber 9 g; Sugars 21 g; Protein 26 g