Just like pumpkin seeds, sunflower seeds taste great when given a quick flash in the pan. In fact, the hulled kind doesn't even require oil; you can simply dry-roast them by shaking them back and forth in a skillet over medium heat for two to three minutes or until they've browned in color. But don't turn your back on them, or they'll be burnt to a crisp before you know it!
Once the seeds have cooled, they're wonderful in a salad, sprinkled on soup, atop roasted vegetables or oatmeal, and, of course, eaten by the handful. Have you ever tried this?