Rinse the farro in cool water then simmer in the broth or water (add salt if using water) until al dente. It should be tender but still with a nice chewy texture. Drain and set aside to cool.

Trim the cauliflower and shave thinly using a mandolin, very carefully, or a sharp knife. Trim the celery and shave as well, into very thin slices. Toss cauliflower and celery together in a medium bowl. Add the cooled farro.

In a small bowl, whisk together the white Balsamic vinegar and mustard. Slowly drizzle in the olive oil while whisking constantly until dressing is thickened. Season with 1/4 each salt and pepper.

Add the dressing, chopped fresh dill, shaved cheese and the pine nuts to the cauliflower and toss gently to combine. Taste and season with more salt and Aleppo or red pepper if desired. Serve at room temperature.