Start by bringing a pot of water to a rolling boil. Add the broccoli florets and blanch them for about 30 seconds until they are bright green and tender-crisp. Immediately plunge the florets into an ice water bath to stop the cooking process and maintain their vibrant color and fresh texture. Drain well and set aside.

In a large mixing bowl, combine the blanched broccoli, crispy bacon crumbles, sweet raisins, and sunflower seeds. Toss all the ingredients gently to mix them well.

In a separate bowl, whisk together the mayonnaise, sugar, white vinegar, and a pinch of black pepper until the mixture is smooth and creamy. Taste and adjust the seasoning.

Pour the creamy dressing over the salad mixture and stir well to ensure that every piece is evenly coated.

Cover the salad tightly and refrigerate for at least 30 minutes.

Once ready to serve, sprinkle the remaining sunflower seeds on top for an extra crunch.