Gluten-Free Cauliflower Chicken Dumplings (Paleo AIP)
Comforting chicken and vegetable soup featuring tender cauliflower-based dumplings that are naturally gluten-free, paleo, and AIP-compliant. The dumplings are made from steamed cauliflower rice combined with tapioca starch and flour, creating a satisfying texture that mimics traditional wheat dumplings. This nourishing soup combines classic comfort food flavors with clean ingredients, making it perfect for those following elimination diets or seeking healthier alternatives. The coconut cream adds richness while fresh herbs brighten the entire dish.
Ingredients
- 4 cups cauliflower rice
- 2 tbsp avocado oil
- 1 yellow onion, diced
- 1 cup carrots, diced
- 2 stalks celery, chopped
- 1 lb chicken, shredded, cooked
- 4 cups chicken broth
- ½ cup coconut cream
- ¾ tsp salt, divided
- ¼ tsp black pepper(optional)
- 2 tbsp fresh parsley, chopped and divided
- 1 tbsp fresh thyme leaves
- ½ cup gluten-free all-purpose flourcassava flour1:1paleoaipgluten-free
For strict paleo/AIP compliance
- ¼ cup tapioca starch
- 1 tbsp tapioca starch
Instructions
- 1
Steam cauliflower rice in steamer basket over medium heat for 7-10 minutes until fully soft, then set aside to cool
- 2
Heat oil in large stockpot over medium heat, add onion and cook for 3-4 minutes until slightly translucent
- 3
Add carrots and celery, cook for another 4-5 minutes to lightly soften
- 4
Pour broth into stockpot, add coconut cream, chicken, and seasonings reserving some parsley, bring to boil then reduce to simmer for 10-15 minutes until vegetables are tender
- 5
Spoon out some broth and whisk in 1 tbsp tapioca starch, add mixture back to broth to thicken soup
- 6
Strain steamed cauliflower rice in nut milk bag or clean kitchen towel to remove excess water until soft and mashed
- 7
Add strained cauliflower to bowl, stir in flour, 1/4 cup tapioca starch, and pinch of salt until fully combined and dough forms
- 8
Using meatball scoop, form cauliflower mixture into 1.5 inch diameter dumplings and drop into soup
- 9
Simmer for 5-7 minutes to cook dumplings
- 10
Serve warm topped with additional parsley
Tips
Strain cauliflower thoroughly to prevent soggy dumplings - excess moisture will make the dough too wet to hold together properly.
Make dumplings uniform size using a cookie scoop for even cooking and professional presentation.
Reserve some fresh parsley for garnish to add color and fresh herb flavor just before serving.
Good to Know
Refrigerate for up to 3 days in airtight container. Dumplings may absorb liquid over time.
Soup base can be made 1 day ahead. Add fresh dumplings when reheating to serve.
Serve immediately while dumplings are tender. Ladle into bowls and garnish with fresh parsley.
Common Mistakes
Squeeze cauliflower thoroughly to avoid watery dumplings that fall apart.
Don't overmix dumpling dough to avoid tough texture.
Drop dumplings gently into simmering not boiling soup to prevent breaking apart.
Substitutions
Gluten-Free Swaps
For strict paleo/AIP compliance
Nut-Free Alternatives
General Alternatives
FAQ
Can I make the dumplings ahead of time?
Dumplings are best made fresh as they can become soggy when stored. The soup base can be prepared ahead and dumplings added when ready to serve.
What if I don't have a nut milk bag for straining?
Use a clean kitchen towel or several layers of cheesecloth to squeeze out excess moisture from the steamed cauliflower rice.
How long will leftovers keep?
Store in refrigerator for up to 3 days. Note that dumplings will continue to absorb liquid and may become softer over time.