Preheat the oven to 220°C (425°F).
Cut the broccoli head into individual florets.
Toss the florets in avocado oil, smoked paprika, garlic powder, oregano, salt, and pepper.
Spread the seasoned broccoli on a baking sheet and roast for about 20-25 minutes until crispy.
While the broccoli is roasting, prepare the aioli by blending white beans, lemon juice, garlic, mustard, avocado oil, salt, and pepper until smooth.
Serve the crispy smashed broccoli with the white bean aioli and top with grated Parmesan cheese.
