charred cauliflower quesadillas

Name: charred cauliflower quesadillas
Cuisine: American, Latin American, Mexican
Ingredients: 2 small or 1 large fresh poblano chiles; 1 small head cauliflower, cored and cut into rough 1-inch chunks; Salt and freshly ground black pepper to taste; 3 tablespoons olive oil, plus more for cooking quesadillas; 3 scallions, thinly sliced; 1 tablespoon lime juice; 2 cups (about 8 ounces) coarsely grated monterey jack cheese; 12 small (7-inch) flour tortillas; 1/2 cup sour cream or Mexican crema; A few gratings fresh lime zest; 1 tablespoon freshly squeezed lime juice; 1/2 teaspoon ground cumin; Pinch of salt; 1 bag coleslaw mix or (as used here) 3 cups finely shredded red cabbage and 1 coarsely grated carrot; Coarse salt; Juice of half a lime; 2 scallions, sliced thin; A dollop of mayonnaise, sour cream or plain yogurt; A dash of hot sauce (optional); 1/4 cup roughly chopped cilantro or flat-leaf parsley leaves