Dry-roast the sunflower seeds in a hot pan (without oil) until golden brown. Stir constantly to prevent burning. Remove from the pan and set aside.
Peel the garlic clove and gently rub it over the toast bread (on both sides). Toast it in the same pan you used to dry-roast the sunflower seeds with some olive oil or in the pre-heated oven (200°C/400°F).
Slice it into triangles or crouton-like cubes.
Wash and chop the romain lettuce (see step-by-step pictures in post above).
Add the cashew butter, lemon juice, garlic, capers, mustard, maple syrup, water, salt and pepper to a food processor. Blend until smooth.
Add everything to a salad bowl and toss.