In a large mixing bowl, whisk the eggs with the kosher salt until the eggs are well blended. This seasoned egg mixture is what will help the cheese cling to the cauliflower and form that golden crust.
Add the cauliflower florets to the bowl and toss until every piece is lightly coated in the egg mixture. Sprinkle in 1 1/2 cups of the shredded cheddar and toss again so the cheese sticks to the egg-coated florets and forms a loose, cheesy “jacket” around each piece.
Spread the coated cauliflower out on the prepared foil-lined baking sheet in a single layer, making sure the pieces are not piled on top of one another. Scatter the remaining 1/2 cup shredded cheddar over the tops so you get extra melted, crusty bits on the surface and between the florets.
Bake on the center rack for 20–25 minutes, or until the cauliflower is tender when pierced with a fork, the cheese is fully melted, and the edges are deep golden brown with some charred spots. For extra color, you can move the tray to the top rack for the last 2–3 minutes, watching closely so the cheese doesn’t burn.
Remove the tray from the oven and let the cauliflower bakes rest for 5 minutes; this brief cooling time helps the cheesy coating firm up slightly so the bites hold together when lifted. Use a thin spatula to loosen any crispy cheese from the foil, then transfer the bite-sized pieces to a serving platter and serve warm.
