Steam your broccoli until tender, then finely chop it. You want it small enough to mix well but not mushy.
In a large mixing bowl, add the chopped broccoli, shredded cheddar, Parmesan, flaxseed, and egg. If you’re using salt or garlic powder, add that now too.
Stir everything together until the mixture is evenly combined. It should hold together when pressed—if it’s too wet, let it sit a few minutes or add a little more flax.
Scoop about 1 tablespoon of the mixture and form it into small tot shapes. You can use your hands or a small cookie scoop to keep them uniform.
Line a baking sheet with parchment paper or lightly grease it—don’t skip this step or they’ll stick! Arrange the tots in rows with a little space between each.
Bake in a preheated oven at 375°F (190°C) for 20 minutes, flipping halfway through.
Let the tots cool a few minutes before serving. They crisp up more as they cool, and little hands won’t get burned.
