Roasted Cauliflower With Breadcrumbs And Fried Rosemary

• 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)

1. Preheat the oven to 300u0b0 F.
2. Use a food processor to chop the bread into pebble-sized breadcrumbs.
3. Toss the breadcrumbs with 1/3 cup olive oil and sprinkle with salt to taste.
4. Spread the breadcrumbs into an even layer on a rimmed baking sheet and bake, stirring and checking every 5 minutes, until the breadcrumbs are perfectly golden brown, about 25 to 35 minutes.
5. Raise the oven temperature to 350u0b0 F. In a large bowl, toss the cauliflower with the remaining 1/3 cup olive oil and season with salt and pepper. Scatter the cauliflower evenly on a baking sheet and roast for about 45 minutes, stirring every 15 minutes, or until it is soft, browned and slightly caramelized.
6. Put the vegetable oil in a small high-sided pot over medium heat. Make sure the oil does not come more than half way up the sides of the pot. When the oil reaches 350u0b0F, carefully lower the rosemary needles into the oil and fry them for about 45 seconds, or until the sizzling has reduced (this will happen very quickly) and the needles are crunchy. Quickly remove the needles using a slotted spoon and drain the rosemary on paper towels.
7. Combine 1 1/2 cups of the breadcrumbs and fried rosemary, mixing well and crumbling the two together with your hands. Top the cauliflower with the breadcrumbs and the fried rosemary and serve immediately.

country bread, extravirgin olive oil, cauliflower, freshly ground black pepper, vegetable oil, rosemary sprigs

Taken from food52.com/recipes/28217-roasted-cauliflower-with-breadcrumbs-and-fried-rosemary (may not work)