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": "22f4049f89de4a90847edfaa69559d4e",
    "updated": "2025-04-24T09:31:27.180Z",
    "title": "Raw Cauliflower \"Couscous\" with Almonds, Cherries, and Sumac",
    "subtitle": null,
    "description": "This recipe transforms raw cauliflower into a couscous-like texture, offering a unique and surprising way to enjoy this versatile vegetable. The crumbled cauliflower provides a delightful base, complemented by the sweet-tart chewiness of dried cherries (or golden raisins or dried apricots), the crunch of toasted almonds, and the vibrant flavors of sumac and fresh herbs.  Generous seasoning is key to bringing out the best in this dish.",
    "ingredients": [
      {
        "section": "For the recipe",
        "ingredients": [
          "dried tart cherries, roughly chopped (about ½ cup)",
          "red wine vinegar",
          "cauliflower or romanesco",
          "scallions, trimmed (including ½ inch off the green tops), sliced on a sharp angle, soaked in ice water for 20 minutes, and drained well",
          "ground sumac",
          "dried chile flakes",
          "kosher salt and freshly ground black pepper",
          "extra-virgin olive oil",
          "almonds, toasted, half very roughly chopped and half more finely chopped",
          "roughly chopped flat-leaf parsley leaves",
          "mint leaves"
        ]
      }
    ],
    "instructions": [
      "Place the dried cherries and red wine vinegar in a small bowl and allow them to plump for at least 30 minutes.",
      "If the cauliflower has fresh outer leaves, chop them.",
      "Remove the stem from the cauliflower and cut the head into small florets.",
      "Chop the stem into small pieces.",
      "Add a portion of the chopped stem to a food processor, ensuring it's no more than half full.",
      "Pulse the processor to finely chop the stems, scraping down the sides as needed. Transfer the chopped stems to a large bowl.",
      "Repeat this process until all the stems are processed, then process the florets in the same manner. The aim is to achieve small, crumbly pieces of cauliflower resembling couscous.",
      "Add the scallions to the bowl with the cauliflower.",
      "Combine the plumped cherries and their soaking vinegar with the cauliflower mixture, tossing to incorporate.",
      "Season the mixture with sumac, chile flakes, 2 teaspoons of salt, and a generous amount of freshly ground black pepper.",
      "Taste the mixture and adjust the salt, chile flakes, and vinegar as needed to achieve a well-balanced and flavorful profile.",
      "Drizzle ½ cup of olive oil over the salad, add the toasted almonds, parsley, and mint, and toss thoroughly.",
      "Taste again and adjust seasonings and oil if desired.",
      "Serve the salad chilled or at room temperature."
    ],
    "notes_ingredients": "Golden raisins or chopped dried apricots can be substituted for dried tart cherries.",
    "notes_instructions": null
  }
]