Roasted Cauliflower with Breadcrumbs and Fried Rosemary

Ingredients

• 1 1/4 pounds day-old country bread, crusts removed
• 2/3 cup extra-virgin olive oil
• 1 large cauliflower (about 2 pounds), sliced 1/2-inch thick lengthwise
• Freshly ground black pepper, to taste
• 4 cups vegetable oil
• 6 large rosemary sprigs, needles removed (about 1 cup needles)

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