First, blanch the broccoli. Fill a large pot a little over halfway with water and bring it to a boil on the stove. Salt it generously. Set up a bowl of ice water as well. Boil the broccoli head for just about a minute, then remove it right into the ice bath to stop the cooking. Cut the broccoli into manageable pieces, then transfer it to the bowl of a food processor. Also add the onion, garlic, dill and parsley. Pulse the mixture until it is a fine texture, then scoop it into a large mixing bowl. Add the egg, corn meal, cheddar, salt and Sriracha. Mix it all together thoroughly. Put the bowl in the fridge to chill the mixture for 15 minutes.

While it chills, pre-heat the oven to 400 and line a sheet tray with a silicone mat. Take a small amount of the chilled broccoli mixture about the size of your palm and form it into the classic tot shape. Place it on the sheet tray with one of the flat sides down. Repeat until the mixture is used up and you have about 36 tots. Bake them for 9 minutes, then take them out and turn them over onto the other flat side. Put them back in for another 9 minutes to get them completely cooked through and golden. Let them cool a minute, then serve them with your favorite main course!