Place half of the cauliflower in a food processor and pulse until the cauliflower pieces until slightly smaller than grains of rice. Transfer to a bowl, then repeat with the remaining cauliflower.

Place the asparagus in the food processor and process until the asparagus is the size of a grain of rice.

Heat 1 teaspoon olive oil in a large nonstick skillet set over medium heat. Add the onion and cook until the onion is tender and starting to brown, 4 to 5 minutes.

Add the remaining 1 teaspoon of olive oil. Stir in the cauliflower, asparagus, curry powder and red pepper flakes. Spread the mixture evenly over the bottom of the skillet.

Cook the mixture for 2 minutes, then stir. Repeat this process until the asparagus and cauliflower are tender and just starting to brown, about 10 minutes total.

Season with salt and pepper. Serve.