In a large medium pot, add oil onion, garlic and ginger. Cook until beginning to brown. meanwhile in a food processor or using a knife start to cut the cauliflower until it becomes rice sized granules, then add to the pot and cook medium high heat until beginning to brown, about 8 minutes, mix in pepper flakes, carrots, celery and chicken broth and bring to a simmer. Add chicken breasts and let cook gently.Remove from pan, let cool until cool enough to handle, and shred. Meanwhile, continue simmering until vegetables are tender, 3 to 5 minutes more. Remove ginger from pot, and add shredded chicken back to soup. Season to taste with salt and pepper, then garnish with parsley before serving.