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Preheat the oven to 450F.
In a large bowl, toss the cauliflower pieces with 2 tablespoons of the olive oil, a pinch of salt and some cracked pepper. Toss well.
Transfer the cauliflower to a large baking sheet and roast in the oven for 10 minutes.
Shake the pan to loosen and move the cauliflower and cook for another 6 to 8 minutes. Set aside.
Pour the remaining 2 tablespoons oil into a cold frying pan, add the reserved cauliflower leaves, sliced garlic, capers and cumin seeds and then turn the heat to high.
When the garlic turns golden, add the pimentón and then the sherry vinegar. Cook for 30 seconds to reduce the liquid a bit.
Reduce the heat to medium and add the beans; cook for about 4 minutes, until the beans are warmed through.
Add the roasted cauliflower. Make sure the ingredients are well mixed, then sprinkle with parsley and serve.