Then, place the flat open side onto the grill and cook for 5 minutes or until browned. Flip the lettuce heads with the flat open side now up. Use a garlic squeezer and squeeze 2 cloves of garlic onto each half of the romaine lettuce heads. Then, top with the 2 tbsp of sunflower seeds, 2 tbsp of olive oil, 1/4 tsp of sea salt, and 1 tsp of black pepper. Grill for another 5-10 minutes or until golden brown, with the lid down.