Grilled Sunflower
Recipe:
Pick sunflower while seeds are still white and easily squish between your fingers- if they’re darkening it’s too ripe.
Remove the flower buds by running your hand over the center and expose the seeds. Remove petals, Wash head under cold water, & pat dry.
Cover seeds with:
Olive oil, salt, pepper, garlic powder, onion powder, & whatever other seasonings your heart desires. (A lot of flexibility here- no measuring)
place on heated grill seed side down and cover. Cook 10-15 minutes on medium high heat or until grill marks appear golden.
Top with mayo, cotija, cilantro, squeeze of lime & tajin. (Elote style) You can eat it like corn, or with a fork.
-You can top with whatever you want when done cooking, easy to experiment with.
-Similar to corn with a nutty flavor.
-if your seeds are dark it’s too late, you want a newly opened flower with developed seeds that are still fully white and soft.
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Grilling sunflower seeds is a fun and creative way to enjoy the nutritious benefits of sunflowers. Sunflower seeds are a great source of healthy fats, protein, and vitamins. When picking sunflower buds, choose ones that are still white for optimal flavor and tenderness. After removing the petals and washing the head, you can use a variety of seasonings to enhance the taste. Some popular options include olive oil, garlic powder, and even spices like cayenne for an added kick. Once on the grill, cook for about 10-15 minutes to achieve golden grill marks and a toasted flavor. For a finishing touch, consider toppings such as cotija cheese, fresh cilantro, and a squeeze of lime for a zesty and refreshing flavor profile. This versatile dish can be served as a side or plant-based main, and encourages you to explore different flavor combinations, making it perfect for gatherings or a nutritious snack option. Enjoy experimenting with different toppings and seasoning to make this dish your own!


