Preheat the oven to 375°F / 190°C and line a baking sheet with parchment paper.

Trim the broccoli and cut into medium pieces for even cooking.

Steam the broccoli: steam stems for 1 minute, then add florets and steam for 3 to 4 minutes until tender but not mushy. Alternatively, boil for the same times. Drain thoroughly.

Transfer the cooked broccoli to a bowl and finely chop or pulse briefly in a food processor. Press out as much moisture as possible using a kitchen towel.

In a bowl, mix the chopped broccoli with grated cheddar, eggs, almond meal, minced garlic, and salt until evenly combined.

Shape the mixture into small tots with damp hands and place them on the prepared baking sheet, with space between each.

Bake for about 20 minutes until the tots are set and golden at the edges. Rotate the tray halfway through for even browning.

Let the tots cool slightly on the tray for a few minutes before serving.