Preheat oven to 325F. Combine the almond flour, 1/4 cup butter, baking powder, eggs, rosemary, and salt in a medium bowl and whisk to combine. Pour into a greased 9x9 pan and bake for 35 minutes.
Remove from the oven and let cool. Remove the cornbread from the pan in sections and cut into cubes. Place on a baking pan and toss with remaining butter. Bake in the oven at 300F for 30 minutes, tossing occasionally.
Place the chicken thighs on a sheet pan and season with salt. On another sheet pan, lay out the cauliflower florets and season with salt. Place the chicken and cauliflower into a 400F oven. Roast cauliflower until the edges start to slightly blacken. Pull the chicken when an internal thermometer reads 165F.
When the chicken has cooled, remove the mead from the bones and set aside. Reserve the chicken skin if you are going to make the crispy chicken skin garnish.
In a skillet over medium heat, heat 1 tablespoon of olive oil and 1 tablespoon of butter. Add the celery and onions and saute gently until translucent. Season with salt and pepper. Set aside.
Combine the chicken broth and beaten eggs
In a large bowl, add the chicken, cauliflower, celery and onions, poultry seasoning, bread cubes, salt and pepper. Pour over the chicken broth and egg mixture and gently stir, letting the broth absorb into the bread cubes.
Spray or grease a 9x13 casserole dish. Pour in the stuffing mixture, cover with foil, and bake in a 350 oven for 35 minutes. Remove the foil and bake for an additional 15 minutes until the top is golden brown.
Cut the reserved chicken skin into strips about 2 inches long. Sauté them in a hot skillet until all of the fat is rendered and they are crispy. Sprinkle them on top of the stuffing and serve!