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.