Preheat the oven to 375° F and line a baking sheet with a silicone baking mat, or lightly spray with nonstick cooking spray.
Bring a medium sauce pan of water to a boil and carefully drop the florets in the water. Cook for about 8-10 minutes, until fork tender. Drain and run cold water over the florets to quickly cool them down.
Spread the florets out on a plate lined with several paper towels to dry.
When the broccoli is mostly dried, coarsely chop it up small.
In a large mixing add the chopped broccoli, beaten egg, cheese, panko, green onions, salt, garlic powder, and black pepper.
Stir the ingredients together and then shape tater tot-shaped mounds using about 1½ tablespoons of the broccoli mixture.
Bake on the prepared baking sheet for 16-18 minutes, flipping over halfway through baking time to ensure even browning.