Finnish Cauliflower Rye casserole

I have made this dish a couple times. Each time I learn something new. The two things that are very important are, use a good tasting cheese- sharp or gruyere and use a GOOD rye for this. The last time I made it I used regular bread figuring it would be okay. A little flat. Really use a good rye- it makes a huge difference. I would also like to say that the beer makes a big difference as well but I havent really played around with that. The nice thing about this recipe is that it is a great way to eat cauliflower.

Kukkakaalialaatikko (Finnish Cauliflower Rye casserole)
Say that five times fast but not if your Finnish- it would just be too easy!
recipe from Sundays at Moosewood Restaurant

1   Cup    beer
3   Cups   rye bread cubes (the darker the better)
1   head   cauliflower, cut into bite-sized florets
2   Tbsp   butter
2   tsp    caraway seeds
4          eggs
3   Cups   sharp cheddar cheese
1/2 tsp    coriander seeds
1   tsp    dry mustard (or 2 tsp Dijon style prepared)
1   tsp    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, saute cualiflower with the caraway seeds
until just barely tender.  In a large bowl, combine bread cubes, cheese
and cauliflower.  Spread in the prepared casserole dish.

In a large bowl, whisk together the eggs, mustard, coriander, pepper,
and flat beer.  Pour the liquid over the bread and cauliflower in
the casserole dish.  Bake at 350F for 30 to 45 minutes, until puffed
and golden.

Serves four.