In a colander, rinse the wheat berries then add them to a pot with water and cinnamon sticks. Bring to a boil over medium-high heat, then cover and reduce to a simmer. Cook the wheat berries for about 60-75 minutes, or until the water is completely absorbed.
On a baking sheet, toss the romanesco, butternut squash and scallions with oil and sea salt. Roast for 15 minutes, then remove from oven and transfer to a serving dish.
Meanwhile, put the almonds in a small pan and toast them over medium heat until lightly browned. Add the almonds and ground cinnamon to the serving dish and toss.
Rinse the preserved lemon under water to remove some of the salt. Remove the flesh from the lemon and set aside. Mince the rind and add to the serving dish. Squeeze the liquid out of the flesh with a lemon squeezer or through a colander. Add the extra preserved lemon juice and toss again.
When the wheat berries are done, remove the cinnamon sticks and drain the wheat berries in a colander. Toss in with the romanesco and butternut squash.
Add the parsley leaves last for one final toss to this bright dish!