2/3 cup breadcrumbs, Italian seasoning (if watching gluten, just use gluten-free breadcrumbs)
12 oz. broccoli florets (I ALWAYS buy the pre-chopped bag from Trader Joe's)
1/3 cup water
2/3 cup sharp shredded cheddar cheese
2-3 tsp. Sriracha sauce (optional)
1/3 cup scallions, sliced
3 cloves garlic, diced tiny
Salt and pepper, to taste (although I didn't use any because there is plenty of salt and seasoning in the cheese and breadcrumbs)
First things first: pulse the broccoli florets in a food processor until totally chopped up. The pulsed broccoli is kind of the same size as one seed of quinoa.
Throw the chopped broccoli into a large bowl. Add the breadcrumbs, cheese, scallion, garlic, water and Sriracha and blend with a spoon. In a small bowl, beat the eggs and add to broccoli mixture. You can also add salt and pepper at this time.
Preheat oven to 400 degrees. Place broccoli in fridge for 15-20 minutes (it's easier to form them into tots when they're a bit more solid). Using gloves (tip: this prevents your fingertips from smelling like garlic for 3 days), roll the broccoli mixture into little tot shapes and place on a parchment-lined baking tray. I was able to get about 40 tots out of this.
Place in oven and set timer for 10 minutes. Check the bottoms at that time and if they're not brown yet, add another 5 minutes to the timer. Do this until the bottoms are browned. Flip the tots and cook for another 15-ish minutes until the top is brown too.
Enjoy on their own, dipped in ketchup, or do whatever you'd normally do with a tater tot. You do you!