2 tablespoons extra-virgin olive oil, plus more for serving
1 small head cauliflower, cut into 1-inch florets (about 1 1/2 pounds)
1 medium onion, finely sliced (about 1 cup)
3 garlic cloves, grated on a microplane grater
2 chipotle chiles packed in adobo sauce, chopped fine, with 1 tablespoon sauce from can
2 quarts water
2 pounds russet potatoes, peeled and chopped into 2-inch chunks
1/2 pound kale leaves, thick stems removed, leaves roughly chopped
2 bay leaves
Kosher salt and freshly ground black pepper