Place farro in a pot with 3 cups water and a pinch of salt. Bring to a boil. Lower to a simmer and simmer 12-15 minutes until it is tender. Strain the faro and set aside to cool.
Heat 2 tbsp of olive oil in a large pan. When hot, add the cauliflower. Sauté the cauliflower until it is tender and nicely browned. This should take about 25 minutes.
In a small bowl combine the minced shallot, lemon juice, 1 tbsp olive oil, salt, and pepper. Allow to sit for 10-15 minutes to soften the shallots and allow the flavors to combine.
In a large bowl, combine the farro, sautéed cauliflower, cranberries, parsley, and shallot mixture. Toss well. Sprinkle with pecorino romano if you like before serving.