We’re sure you’ve had sunflower seeds but what about a Grilled Sunflower recipe that uses young flowers? By grilling sunflower heads, you can unlock a new way to make use of these fall beauties. Plus, we add on a Bacon Vinaigrette that adds a smokey, salty drizzle over top. This recipe really comes together when you head to your local farm to pick-your-own sunflowers. Just be sure to save a few to decorate the table!
How to Pick Sunflowers for Cooking
When selecting sunflowers for cooking or grilling, look for vibrant yellow blooms that are fully open but not wilting. The seeds should be plump and well-developed at the center of the bloom. Avoid sunflowers with damaged or discolored petals. For a milder flavor, opt for smaller varieties of sunflowers since larger ones often have a more bitter taste. Don’t forget the sunflower seeds are edible too and even provide the added health benefits of many vitamins and minerals.
Grilled Sunflowers Recipe with Bacon Vinaigrette
Grilled Sunflowers Ingredients
- 10-15 small sunflower heads
- 2 tbsp olive oil
- Salt and pepper to taste
For the bacon vinaigrette:
- 4 slices of bacon
- 4 tbsp Koroneiki olive oil**
- 3 tbsp Champagne vinegar
- 1 tbsp honey
- 1 tsp Dijon mustard
- Salt and pepper to taste
Sunflowers Instructions
- In a skillet, fry bacon until crispy. Remove bacon pieces from pan, crumble into a bowl and set aside.
- In a mason jar, combine vinaigrette ingredients with bacon fat from the pan. Shake until evenly incorporated.
- Toss sunflower heads with oil, salt and pepper. Grill over high heat until slightly charred. Drizzle with the bacon vinaigrette and bacon pieces before serving.
**Koroneiki olive oil has a light, peppery finish and pairs really well with the sunflowers.
Looking for more fall recipes? Check out our Roasted Sheet Pan Veggies with a Spicy Glaze.
Recipe and Styling by Anna Franklin / Photography by Dave Bryce
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