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": "26e4953b3a844a0082350938a9414b03",
    "updated": "2025-04-23T09:22:54.495Z",
    "title": "Scalloped Cauliflower with Bacon, Leeks, and Gruyère",
    "subtitle": null,
    "description": "This recipe transforms cauliflower stems into a dish remarkably similar to scalloped potatoes.  The cauliflower is thinly sliced and layered with bacon, leeks, and a creamy Gruyère sauce, then baked to golden perfection. This method significantly reduces cooking time compared to traditional scalloped potatoes.",
    "ingredients": [
      {
        "section": "For the recipe",
        "ingredients": [
          "strips bacon, diced",
          "leeks, thinly sliced",
          "fine sea salt, divided",
          "ground black pepper, divided",
          "cauliflower stems or head cauliflower",
          "heavy cream, divided",
          "gruyère cheese, shredded",
          "chopped fresh thyme",
          "ground nutmeg",
          "grated parmesan cheese"
        ]
      }
    ],
    "instructions": [
      "Preheat oven to 400°F and grease an 8-inch square or similar-sized casserole dish.",
      "Cook the diced bacon in a cast-iron skillet over medium heat for about 4 minutes, stirring occasionally, until crispy.",
      "Remove the bacon with a slotted spoon, leaving the drippings in the skillet.",
      "Add the leeks to the bacon drippings and sauté over medium heat for about 3 minutes, until softened and lightly golden.",
      "Season the leeks with 1/4 teaspoon salt and 1/4 teaspoon pepper.",
      "Thinly slice the cauliflower stems using a mandoline on the thinnest setting, creating slices that resemble scalloped potatoes.",
      "Layer half of the cauliflower and half of the cream in the prepared casserole dish.",
      "Season with 1/4 teaspoon salt and 1/4 teaspoon pepper.",
      "Distribute the leeks, bacon, Gruyère, thyme, and nutmeg over the cauliflower layer.  Then, add the remaining cauliflower and cream.",
      "Sprinkle with the Parmesan, the remaining 1/4 teaspoon salt, and the remaining 1/4 teaspoon pepper.",
      "Bake for approximately 30 minutes, until bubbly, golden brown, and the cauliflower is tender.",
      "Let rest for 10 to 15 minutes before serving to allow the sauce to thicken.",
      "Store leftovers in an airtight container in the refrigerator for up to 3 days.",
      "Reheat in a baking dish in a preheated 350°F oven for about 10 minutes."
    ],
    "notes_ingredients": null,
    "notes_instructions": null
  }
]