Goal
    Traduire toutes les valeurs textuelles présentes dans une liste d’objets d’une recette de cuisine de en (ISO 639) vers de (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 de.
    - 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 : de (ISO 639)
    Données à traduire :

    [
  {
    "recipeCode": "b9ae7cd4b9ef4f3caa9c94349c648884",
    "updated": "2025-05-18T01:55:48.505Z",
    "title": "Cauliflower \"Couscous\" Bowl",
    "subtitle": "Spiced Seeds, Pan-Fried Tofu, Pomegranate",
    "description": "This vibrant vegetable-focused bowl features pan-fried tofu matchsticks, crunchy radish and celery slices, tender baby arugula, tart pomegranate seeds, and a sprinkle of fresh herbs. The technique of transforming cauliflower into a couscous-like texture has grown in popularity. Its light, fluffy consistency and mild flavor create an excellent base for various toppings. It is especially enjoyable as a cold lunch the next day. The mildly sweet savory seed brittle is highly addictive—make extra, as it works well in salads, soups, or even as a granola substitute.",
    "ingredients": [
      {
        "section": "For the savory seed brittle",
        "ingredients": [
          "egg white",
          "maple syrup",
          "sugar",
          "ground cinnamon",
          "fine sea salt",
          "cayenne pepper",
          "raw pumpkin seeds",
          "raw sunflower seeds",
          "toasted sesame seeds",
          "toasted whole coriander seeds, coarsely crushed",
          "toasted cumin seeds, coarsely crushed",
          "whole black peppercorns, coarsely crushed"
        ]
      },
      {
        "section": "For the cauliflower bowls",
        "ingredients": [
          "salt",
          "red wine vinegar",
          "head cauliflower (about 680 g), cut into small florets",
          "shallots, minced",
          "neutral-tasting oil",
          "firm tofu (half of a 400 g block), sliced and pressed",
          "loosely packed baby arugula",
          "crisp celery stalks, thinly sliced on the bias",
          "radishes, sliced into thin rounds",
          "pomegranate seeds",
          "loosely packed fresh mint leaves",
          "olive oil, for drizzling"
        ]
      }
    ],
    "instructions": [
      "Prepare the brittle: Preheat the oven to 300°F.",
      "In a mixing bowl, beat the egg white until frothy. Add the maple syrup, sugar, cinnamon, salt, and cayenne, then whisk together. Stir in the pumpkin and sunflower seeds. Using a slotted spoon, transfer the mixture to a baking dish or oven-safe skillet, leaving any excess liquid behind. Bake for 20 minutes. Sprinkle the sesame seeds, coriander seeds, cumin seeds, and peppercorns evenly over the top, stir once, and bake for an additional 10 to 15 minutes until golden. Allow to cool, then break into small pieces. Store in an airtight container for up to 5 days.",
      "For the cauliflower bowls: Mix the vinegar and salt in a small bowl until the salt dissolves.",
      "Place the cauliflower florets in a food processor and pulse until they achieve a size and texture similar to couscous, scraping down the sides as needed. Bring about ½ inch of water to a simmer in a small saucepan. Add the processed cauliflower, cover, and cook for 2 to 4 minutes until just tender. Drain using a fine-mesh colander. Wipe the pan dry and return the cauliflower to it. Stir in the salted vinegar mixture and the minced shallots.",
      "Meanwhile, heat the neutral-flavored oil in a nonstick skillet over medium heat. Arrange the tofu slices in a single layer and cook undisturbed for 3 to 5 minutes until golden brown. Flip and cook the other side similarly. Transfer the tofu to a paper towel-lined plate to drain, sprinkle lightly with salt, then cut into matchsticks.",
      "To assemble, evenly divide the arugula and cauliflower \"couscous\" into four bowls. Top with tofu, celery, radishes, pomegranate seeds, mint leaves, and a generous portion of the seed brittle. Finish with a drizzle of olive oil and serve."
    ],
    "notes_ingredients": "",
    "notes_instructions": ""
  }
]