In a small pot, bring the honey, soy sauce and wasabi to a boil. Set aside.
In a pot of salted boiling water, cook the green beans until al dente. Drain.
Meanwhile, in a large skillet over medium heat, brown the cauliflower, onion and garlic in the oil. Cover and cook for 10 minutes, stirring often, until the vegetables are tender. Add the green beans and mix well.
Divide the vegetables among four plates and drizzle with the sauce. Top with the spicy trout and chicory. Serve with the lemon wedges.