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Step 1
Using a steamer basket over a few inches of water, steam the cauliflower rice over medium heat. Steam for 7-10 minutes or until fully soft. Set aside, and allow it to cool.
Step 2
While the cauliflower steams and cools, use a large stockpot to heat the oil over medium heat. Add the onion and garlic and cook for 3-4 minutes or until the onion is slightly translucent.
Step 3
Add the carrots and celery and cook for another 4-5 minutes to lightly soften.
Step 4
Pour the broth into the stockpot and add the coconut cream, chicken, and seasonings (reserving some parsley). Bring to a boil and reduce to a simmer for 10-15 minutes or until the vegetables are tender.
Step 5
Spoon out some of the broth and whisk in 1 tbsp of tapioca starch. Add the mixture back to the broth to thicken the soup.
Step 6
While the soup cooks, use a nut milk bag (or clean kitchen towel) to strain the steamed cauliflower rice of excess water. The cauliflower should be soft and mashed after straining. Add the cauliflower rice to a bowl and stir in the all-purpose flour (or cassava), 1/4 cup of tapioca starch, and a pinch of salt. Stir until fully combined and a dough forms.
Step 7
Using a meatball scoop, scoop the cauliflower mixture into dumplings that are about 1.5″ in diameter and drop each one into the soup. You should have about 6-7 dumplings Allow to simmer for 5-7 minutes to cook the dumplings.
Step 8
Serve the soup warm topped with additional parsley.