Step 1

Preheat oven to 400 F. Mist a baking sheet with nonstick oil spray or line it with parchment paper and set aside.

Step 2

Place the broccoli florets in a microwave-safe bowl, add a splash of water and microwave for about 4 minutes. (Alternatively, you can blanch the broccoli in boiling water for 1 to 2 minutes, then remove and immerse in cold water to stop the cooking process.) Drain well to get as much water out as possible (I typically use a few paper towels).

Step 3

Chop the broccoli florets finely (discarding any tough stems/stalks, sticking mainly with flower tops) and mix thoroughly with the egg, onions, bread crumbs, cheddar, garlic powder, onion powder, salt and pepper. Place in fridge for at least 15 minutes to firm up the mixture a bit (this will make it easier to work with). Using your hands, scoop up small portions of the mixture (about 1 to 2 tablespoons), form into Tater Tot shapes and place them on the baking sheet. The batter may be fussy, but it will firm and come together in the oven.

Step 4

Mist the tops with oil spray and bake for 22 to 25 minutes on middle rack in oven. The outsides should become crispy and golden brown.