Remove the leaves and core from the cauliflower using a sharp paring knife, keeping the whole head intact. Place the head of cauliflower in a large pot with 1 inch of water. Cover the pot and turn the stove to medium-high. Let the cauliflower steam for 5-10 minutes until slightly softened but not cooked through.

Meanwhile, melt the butter in a dish and mix with the liquid smoke, Worcestershire, garlic powder, and onion powder. Set aside.

When the cauliflower has steamed but isn't cooked through, remove it to a cutting board to cool. Preheat a grill pan to medium-high heat. When the cauliflower is cool enough to handle, cut it into 6 or so large steaks, about 1 inch thick. Some pieces may fall apart; grill them too! Brush the cauliflower on both sides with the butter mixture and sprinkle with the steak seasoning.

Grill the cauliflower steaks and any extra pieces for 3-5 minutes on each side until dark grill marks form. Serve with your favorite side dishes. Enjoy!