Preheat oven to 400F.

Place broccoli florets in a large bowl and cover entirely with boiling water. Let sit for 5 minutes as you prepare the other ingredients.

Drain broccoli with a fine mesh strainer. Use clean hands (if the broccoli isn’t hot) or a spatula to gently press against the broccoli to drain excess water.

Transfer the softened broccoli to the bowl of a food processor. Pulse, scraping down the sides of the bowl as necessary, until the broccoli is very finely chopped. Return the broccoli to the large bowl. (You should have about 2 cups of finely chopped broccoli.)

Add 3 eggs, 2 cloves garlic cloves, ½ teaspoon all seasoning (or ¼ tsp dried thyme or rosemary) and ¼ teaspoon salt to the food processor. Blend until smooth. Then add to the bowl with broccoli.

Stir in ¾ cup bread crumbs, ¾ cup shredded cheese, and ¼ cup flour to the broccoli mixture. Mix together until fully incorporated.

Evenly divide the broccoli mixture into two 2 Tbsp Souper Cubes trays. You do not need to use any cooking oil or grease.

Bake the tots until the top looks slightly golden brown and the tots are firm to the touch, 30 to 35 minutes. Let rest for 10 minutes. Use a rubber spatula to gently separate the tot from the silicone well and push up to release.

For freezer meal prep: Separate the tot from the silicone well using a rubber or wooden spatula but keep the tots in the Souper Cubes. Place a labeled lid on fully cooled broccoli cheddar tots and freeze until completely firm, at least 8 hours. Transfer the tots to a silicone or plastic freezer bag and store in the freezer for 3-4 months for optimal freshness. To reheat, place in a 375F oven until hot, 3-8 minutes depending if you’ve thawed the tots. If you microwave the frozen tots, they will lose their crispy edge and become mushy.