Preheat the oven to 425°F (220°C). Line one sheet pan with parchment paper and place the other sheet pan in the oven to heat.

Combine broccoli, red onion, 2 tbsp olive oil, 1 tsp salt, and paprika in a mixing bowl. Toss until the vegetables are evenly coated.

Transfer the broccoli mixture to the hot unlined sheet pan. Roast until tender and charred at the edges, 30 to 35 minutes.

Rinse and drain the canned white beans, then pat them completely dry. Roughly chop the beans.

Place white beans, 1 tbsp olive oil, 1/2 tsp salt, and fresh dill on the parchment-lined sheet pan. Toss to coat evenly.

Roast the white beans for 20 minutes. Toss them halfway through cooking until crisp and lightly golden.

Add Greek yogurt, 1/4 cup olive oil, lemon juice, lemon zest, capers, garlic, maple syrup, Dijon mustard, 1/2 tsp salt, oregano, black pepper, and Parmesan cheese to a jar. Seal and shake until creamy.

Add water to the dressing one teaspoon at a time if a thinner consistency is wanted. Shake after each addition.

Cool the roasted broccoli mixture completely. Toss it with the sliced mini cucumbers.

Cool the crispy white beans completely. Toss them with golden raisins, roasted almonds, and parsley.

Arrange the broccoli and cucumber mixture on a serving platter. Spoon the white bean crumble over the top.

Drizzle with lemon caper cream to taste. Serve immediately or refrigerate before serving.