Hard-boil eggs. Peel eggs and halve. Remove yolks and reserve. (Reserve whites for another use)
Toast cumin, cayenne, salt, and turmeric in a dry small heavy skillet over moderate heat, stirring, until fragrant and a shade darker, about 1 minutes. Transfer spices to a blender along with yolks, goat cheese, oil, water, and citrus juices and blend until smooth. Season sauce with salt and additional lemon juice.
Trim broccoli and peel stems, keeping them attached. Cut broccoli lengthwise into large pieces, then cook in a 6- to 8-quart pot of boiling salted water until just tender, about 5 minutes. Drain broccoli in a colander and serve hot or at room temperature with sauce.
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|Serving Size: 1 Serving (281g)|
|Recipe Makes: 6|
|Calories from Fat: 247 (64%)|
|Amt Per Serving||% DV|
|Total Fat 27.4g||37 %|
|Saturated Fat 12.2g||61 %|
|Monounsaturated Fat 9.7g|
|Polyunsanturated Fat 2.4g|
|Cholesterol 558.6mg||172 %|
|Sodium 405.1mg||14 %|
|Potassium 600mg||16 %|
|Total Carbohydrate 10.5g||3 %|
|Dietary Fiber 3.1g||13 %|
|Sugars, other 7.4g|
|Protein 27.1g||39 %|
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Calories per serving: 387
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