Preheat the oven to 400F.
Place the farro and broth or water in a pot. Bring to a boil and reduce to a simmer. Simmer the farro with a lid on the pot, slightly ajar, till the water is absorbed and grain is cooked (about 25-30 minutes for pearled farro, and up to 45 for regular farro).
While the farro cooks, toss the cauliflower with the olive oil, vinegar, rosemary and sea salt and black pepper to taste. Roast it for 25 minutes, or until golden and just crispy.
Divide arugula onto four plates. Top each with a quarter of the cooked farro, cauliflower, and toasted chickpeas. Drizzle each plate with extra olive oil and/or balsamic as desired. Enjoy!