Preheat oven to 400 degrees F and line a baking sheet with parchment paper.
Add the broccoli florets and red potato to a steamer basket and steam until fully tender, about 8-10 minutes. Once tender, remove from heat and allow to cool.
Chop the broccoli and potatoes very finely. You'll need 2 cups chopped broccoli and 1 cup chopped potato.
In a large mixing bowl, combine the chopped broccoli, chopped potato, egg, parmesan cheese, almond meal, parsley, yellow onion, salt, garlic powder, and pepper and mix well.
Scoop about 1 ½ tablespoons of the mixture and gently press between your hands to form a ball, then shape into a tater-tot shape by gently pinching together both ends with your fingers.
Place the tots, slightly separated, on the prepared baking sheet.
Bake until golden brown and crispy, about 18-24 minutes, turning half way through.