Charred Cauliflower Quesadillas with Taco Slaw

So flavorful and filling.  Yield: 6 quesadillas, serves 6

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 (to make gluten-free, use corn or almond tortillas)

1.  Char peppers: Over a gas burner turned to high, hold the poblanos over the flame with tongs and char them until they are black and blistered all over.  (Or you can use the broiler, turning often).  Put the poblano chiles in a bowl and cover tightly with foil. Set aside to steam and let their skins loosen while you cook the cauliflower.

2. Char cauliflower: In a large bowl, toss cauliflower with 3 tablespoons olive oil, salt and pepper. Heat heavy 12-inch pan over high heat until almost smoking.  Add cauliflower cook until each piece has a few black spots but is not mushy, turning and moving it frequently to ensure even cooking for 8-10 minutes. Set aside.

3. Mix filling: When poblanos are cool enough to handle, peel the charred skin (with your fingers or paring knife).   Pull out and discard stems and seed clusters, and slice peppers into 1/4-inch wide strips. Add to cauliflower on board and give both a rough chop together, reducing the cauliflower to no bigger than 1/2-inch chunks. Return cauliflower and peppers to the large bowl, add scallions, lime juice and salt to taste. You should have about 2 cups of cauliflower filling.

4. Assemble and cook quesadillas: Put a 1/3 cup cauliflower filling and 1/3 cup shredded cheese on each tortilla. Heat a skillet or griddle over medium heat.  Cook quesadillas until lightly browned about 3-4 minutes on each side. Cut quesadillas into wedges and serve with your choice of fixings. 

Cumin-Lime Crema

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

Mix all ingredients together, adjust seasonings to taste, and serve alongside quesadillas.

Lazy Taco Slaw

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 sour cream or plain yogurt
A dash of hot sauce (optional)
1/4 cup roughly chopped cilantro or flat-leaf parsley leaves

Mix cabbage salt and lime together in a large bowl.  Set aside for 5 minutes (it will shrink a bit).Then toss together with scallions, then yogurt and hot sauce. Adjust seasonings/ingredients to taste, add cilantro.