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.

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.

Add the carrots and celery and cook for another 4-5 minutes to lightly soften.

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.

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.

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.

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.

Serve the soup warm topped with additional parsley.