Preheat the oven to 375. Line a baking sheet with parchment paper or aluminum foil and spray with cooking spray. Set aside.

Bring a medium pot of water to a boil over high heat. Add broccoli florets and cook for 6-8 minutes, until tender. Drain very well. I also lightly pat them dry to remove extra moisture.

Add broccoli florets to a large food processor and pulse until they are broken down into small pieces. (You don’t want them turning into mush.)

Measure 3 cups of the chopped broccoli florets and add to a large bowl along with the remaining ingredients. Stir well to combine.

Form the broccoli mixture into tots - you’ll use about 2 tablespoons per tot - and place on the lined baking sheet. You can slightly dampen your hands to help keep the mixture from sticking to you if needed.

Bake at 375 for 25-30 minutes, carefully turning once halfway through the baking time. (If any of the tots start to fall apart when you turn them, just squish it back together. I find they usually firm up in the second half of baking and are OK.)

Serve immediately with dip of choice: Ranch, ketchup, honey mustard, etc.