Bring a large pot of broth to a boil. Wash and dry the cauliflower. Cut the cauliflower into bite-sized florets.
Cook the cauliflower in the boiling broth until it is tender, about 8-10 minutes; drain. Pat the cauliflower dry with a paper towel to remove as much moisture as possible. When the cauliflower is no longer dripping with water in the colander, return it to the pot.
Using a potato masher or fork, mash the cauliflower in the pot until it is smooth. Mash in the butter, onion powder, garlic powder, yogurt, salt, and pepper. Serve immediately. Enjoy!
For a creamier texture, purée the cooked cauliflower with all of the other ingredients in a food processor until the mixture is smooth.