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Bring a medium/large pot of salted water to boil. Once boiling, add broccoli and boil for 2 to 2 ½ minutes, until slightly softened but still crisp overall. Scoop out with slotted spoon or tongs, then drain.
Add farro back to same pot and cook, simmering, for 25 to 30 minutes, until tender. Drain and tip into a large mixing bowl; cool to lukewarm.
Pat drained broccoli dry on towels, trying to remove as much excess moisture as possible. Chop into small (roughly ½-inch) bits.
In a large sauté pan, heat olive oil over medium-high heat until hot. Add garlic and pepper flakes, to taste, and cook for 1 minute, until garlic is faintly golden.
Add chopped broccoli, lemon zest, and salt and cook, stirring, for 3 to 4 more minutes, until broccoli is well-seasoned and slightly more tender.
Add broccoli and every bit of garlic and oil from the pan to the bowl of farro and stir to combine. Add lemon juice, black pepper and more salt to taste and stir to combine. Stir in cheese.
Serve warm or at room temperature as-in, with an egg on top, burrata, and/or seasoned breadcrumbs.