Goal
    Traduire toutes les valeurs textuelles présentes dans une liste d’objets d’une recette de cuisine de en (ISO 639) vers es (ISO 639), en respectant le contexte culinaire.

    Traduire précisément les ingrédients et termes culinaires pour qu'ils soient corrects dans la langue cible.
    Maintenir la structure JSON intacte, en ne modifiant que les valeurs.
    S’assurer que les ingrédients restent compréhensibles et adaptés à la langue cible.

    Return Format
    Tu dois renvoyer une liste d’objets sous la forme reçu.
    - Chaque valeur doit être correctement traduite en es.
    - Les ingrédients doivent être adaptés à la langue cible.
    - Aucune clé ne doit être modifiée.

    Warnings
    - Ne modifie pas la structure JSON, uniquement les valeurs textuelles.
    - Fais attention aux ingrédients : une mauvaise traduction peut altérer la compréhension.
    - Ne laisse aucune valeur non traduite.
    - Ne renvoie que le JSON, sans explication.

    Context Dump
    Langue source : en (ISO 639)
    Langue cible : es (ISO 639)
    Données à traduire :

    [
  {
    "recipeCode": "ed867f2d79d84733ac3ec2c3a0437344",
    "updated": "2025-04-24T11:50:36.135Z",
    "title": "Cauliflower Ragu",
    "subtitle": null,
    "description": "This cauliflower ragu is a surprisingly delicious and satisfying dish.  The secret lies in a two-stage cooking process for the cauliflower: the first batch melts into a tender base, while the second batch retains some texture, creating a delightful contrast. Finishing the pasta in the ragu allows it to absorb the rich flavors, creating a truly harmonious meal. Remember to season generously!",
    "ingredients": [
      {
        "section": "For the recipe",
        "ingredients": [
          "head cauliflower or romanesco (1% to 1% pounds)",
          "extra-virgin olive oil",
          "garlic cloves, smashed and peeled",
          "dried chile flakes",
          "yellow onion, diced",
          "dry, unoaked white wine",
          "water",
          "big sprig rosemary",
          "kosher salt and freshly ground black pepper",
          "fusilli or other spiral- or tube-shaped pasta",
          "fresh lemon juice",
          "unsalted butter",
          "freshly grated parmigiano-reggiano cheese"
        ]
      }
    ],
    "instructions": [
      "If the cauliflower has fresh outer leaves, chop them.",
      "Remove the center stem from the cauliflower and cut the head into small florets. Chop the stem into small pieces.",
      "In a large, deep skillet or Dutch oven, heat 1/4 cup of olive oil, the garlic, and chile flakes over medium-high heat.",
      "Add approximately two-thirds of the cauliflower florets and chopped stem (the remaining third will be added later) and the diced onion to the skillet.",
      "Pour in the white wine, 1 cup of water, the rosemary sprig, 1 teaspoon of salt, and a generous amount of black pepper.  Mix well.",
      "Cover the pan and reduce the heat to maintain a simmer.",
      "Cook for about 25 minutes, stirring occasionally and mashing some of the cauliflower with a wooden spoon or spatula as it cooks, until fairly tender.",
      "Add the remaining cauliflower and 1/2 cup of water. Continue cooking for another 20 minutes, or until the second batch of cauliflower is very tender, although it will retain more texture than the first batch, which should be quite soft by now.",
      "The ragu should have a loose consistency. If it appears too dry, add a few more spoonfuls of water.",
      "While the ragu simmers, bring a large pot of salted water to a boil (the water should taste like seawater).",
      "Add the pasta and cook until it is 2 minutes short of al dente, according to the package directions. The pasta will finish cooking in the ragu.",
      "Remove approximately 1 cup of pasta cooking water and then drain the pasta thoroughly.",
      "Combine the pasta, lemon juice, butter, and Parmigiano-Reggiano cheese with the ragu. Mix gently.",
      "Taste and adjust the seasoning with salt, lemon juice, black pepper, or cheese as needed.  If the ragu is too thick, add a splash or two of the reserved pasta water to create a creamier consistency.",
      "Serve immediately."
    ],
    "notes_ingredients": null,
    "notes_instructions": null
  }
]