Roasted Cauliflower and Spicy Trout Salad | RICARDO

Ingredients

• ¼ cup (60 ml) honey
• 2 tbsp (30 ml) soy sauce
• 1⁄4 tsp (1 ml) prepared wasabi
• 1 lb (450 g) green beans, trimmed (about 4 cups)
• 1 cauliflower, cut into small florets
• 1 onion, thinly sliced
• 4 garlic cloves, coarsely chopped
• 2 tbsp (30 ml) olive oil
• 3⁄4 lb (340 g) spicy trout confit
• 1 cup (25 g) chicory or arugula
• 1 lemon, quartered