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Grilled Sunflower
Submitted by: Renee S. Keller
Large sunflower heads are soaked in salt water overnight, then wrapped in foil and grilled. Flavor options are given by the contributor of this recipe.
Ingredients
- Four large sunflower heads
- 2 cups salt
- Water
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Method
In large glass or plastic bowl, put 2 cups of salt in enough warm water so that you can submerge four large sunflower heads (approx. 4 quarts) Once salt is dissolved, place sunflowers, face down, in water. Place plate, or something heavy enough to hold flowers under water, on top of flowers and let sit overnight. Remove flowers from water, let drain slightly, removing most of the water, wrap in aluminum foil. Grill for 10-20 minutes, or until seeds start to dry out.
Notes: Some people like these just warmed through and moist, some like them cooked longer and crispy. You can put on grill without foil but must keep very close watch to be sure they don't burn. You can also sprinkle with cayenne pepper, garlic powder, onion powder, cumin, or ginger. You can also dip in melted butter before wrapping in foil and/or lemon juice.
Number of Servings: four
Submitted by: Renee S. Keller ( See all of Renee S. Keller Recipes )
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