In a large sauté pan, sauté the wild mushrooms with 2 tablespoons olive oil until browned, about five minutes of medium-high heat. Remove from the pan and set aside. Bring a medium size pot of water to a boil with salt and a dash of vinegar. Add the cauliflower florets and cook for five to seven minutes or until just done. Remove from the pot and drain. Pan roast the cauliflower in another sauté pan over high heat in three tablespoons of olive oil until just browned. Set aside. In another medium size pot, sauté the diced yellow onion with the other two tablespoons of olive oil. Sauté the onions until golden color, over medium heat. Add the farro to the pot and stir to coat with the olive oil and the onions. Pour the stock over the farro and bring to a boil. Reduce the heat and simmer for 30 to 40 minutes or until the liquid has absorbed. To finish, add the defrosted peas, wild mushrooms and cauliflower to the farro. Season the farro with white truffle oil, parmigiano reggiano, and unsalted butter. Check for seasoning with Kosher salt.