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Preheat the oven to 425.
Line one sheet pan with parchment paper and another sheet pan without.
Place the sheet pan without parchment in the oven while it preheats.
Add the broccoli and the red onion to a bowl, with 2 tbsp olive oil, 1 tsp salt and the paprika and toss.
Add the veggies to the hot sheet pan and roast for 30-35 minutes.
Pat the white beans dry, then roughly chop.
Add the white beans to the other sheet pan, add 1 tbsp olive oil, salt and dill and toss and roast for about 20 minutes, tossing halfway.
Make the dressing. Add all ingredients to a jar and shake.
For a thinner consistency, add water 1 tsp at a time.
When the broccoli has cooled, toss it with the cucumber.
When the white beans have cooled, toss it with the raisins, parsley and almonds.
Plate the broccoli, top with the crumble and dress as desired.