Step 1

Place the leftover roasted chicken (or turkey) into a Dutch oven (or a large stock pot with lid) with 4 cups of water. Bring to a boil, then cover and reduce temperature to simmer.

Step 2

Let simmer for 30 to 40 minutes or until the water becomes a flavorful broth and the chicken falls off the bone.

Step 3

Remove the chicken from the stock, separate the usable meat from the bones and skin; discard the bones and skin. Set the meat aside. Bring the stock back to a boil and reduce volume to two cups.

Step 4

Divide the head of cauliflower in half. Chop one half into florets.

Step 5

When the broth has reduced to about two cups, add the florets to the pot and season with thyme and coarse sea salt.

Step 6

Cover and simmer the seasoned cauliflower florets until very tender (about 10 minutes).

Step 7

While the florets simmer, break down the other half of cauliflower and load into a food processor. Pulse until a fine rice-like texture is achieved. You may find that working in batches is helpful.

Step 8

Transfer the grain-like bits into a microwave-safe bowl, cover and steam in a microwave for 4 to 6 minutes or until very well cooked. Allow to cool to nearly room temperature.

Step 9

Once the cauliflower florets are cooked down in the Dutch oven, use an immersion blender to puree with the chicken stock to create a creamy soup base. (If you do not have an immersion blender, transfer the mixture to a blender or food processor and blend until smooth and creamy)

Step 10

Add the diced carrots, celery, and the additional two cups of chicken stock to the pot. Season with addition salt and black pepper to taste.

Step 11

Simmer at medium-low temperature until celery and carrots have softened.

Step 12

While the soup simmers, prepare the cauliflower dumplings.

Step 13

Working in small batches, spoon portions of the rice-like cauliflower into a cheesecloth, wrap completely, and twist hard to wring out all the moisture. This step is very important. If done correctly, the cauliflower will resemble masa flour.

Step 14

Place the strained cauliflower in a mixing bowl. Add the egg, tapioca flour, and coconut flour, plus the 1/4 teaspoon of kosher salt. Combine with a rubber spatula first in the bowl, then turn out onto a work surface and knead for about one minute (or until it becomes a smooth cohesive dough).

Step 15

Shape dough into a square that's approximately 1/2 inch thick and use a knife to divide into 9 equal squares. Let rest for about 5 minutes.

Step 16

By now the carrots and celery should have softened. If so, add the reserved chicken (or turkey) to the soup. Stir and make any final adjustments to seasonings.

Step 17

Gently place the cauliflower dumplings atop the soup, allowing them to float at the surface. I like to add a couple more grinds of black pepper on top of the dumplings at this stage for a little more seasoning to the dumplings.

Step 18

Cover the Dutch oven, reduce heat to low, and cook for 10 minutes. This will steam the dumplings.

Step 19

Remove the lid, serve portions of Chicken Soup with Cauliflower Dumplings into bowls and finish with thinly sliced scallions and/or chopped fresh flat-leaf parsley.