Melt 1 tablespoon of ghee (or coconut oil) in a large skillet with a tight-fitting lid over medium heat. Add onion; cook until soft. Add cauliflower and almond meal; cook and stir for 1 minute. Stir in broth, garlic powder, salt and pepper. Bring mixture to a boil then reduce heat, cover and simmer for 15 to 20 minutes, stirring every 3 to 4 minutes to keep the cauliflower from sticking to the bottom of the pan. Check for seasonings and consistency (add more almond meal or broth if needed). Remove from heat and set aside.