Finnish Cauliflower Rye casserole

1   Cup    beer
3   Cups   rye bread cubes (the darker the better)

1   head   cauliflower, cut into bite-sized florets
2   tsp    caraway seeds
2   Tbsp   water

4          egg eqivalents (dry replacer in 1/2 cup water, 8 whites, etc)
1/2 Cup    nutritional yeast
1   tsp    dry mustard (or 2 tsp Dijon style prepared)
1   tsp    ground coriander seed
           freshly ground black pepper to taste

  At least an hour before cooking, pour the beer into a shallow
bowl to sit until it becomes flat.  Dry the bread cubes on a baking
sheet in a 300 degree F oven until crisp but not browned (probably
15 minutes).
  Lightly coat a 2 quart casserole dish with non-stick spray.
  Preheat oven to 350 degrees F.
  In a large non-stick skillet, steam/saute cualiflower with the
caraway seeds and 2 Tbsp water until barely tender.  In a large
bowl, combine bread cubes and cauliflower.  Spread in the prepared
casserole dish.
  In a large bowl, whisk together the egg equivalent, nutritional
yeast, mustard, coriander, pepper, and flat beer.  Pour the liquid
over the bread and cauliflower in the casserole dish.  Bake for
30 to 45 minutes, until puffed and golden.