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": "24298e2bcad2436e9811eb51099977f6",
    "updated": "2025-04-24T14:24:57.886Z",
    "title": "Curried Cauliflower Soup",
    "subtitle": null,
    "description": "This curried cauliflower soup has become a cherished family tradition, perfect for the holidays or any time of year.  Our version features red curry paste, a hint of lemon, and a vibrant basil oil garnish, creating a warm and flavorful experience.",
    "ingredients": [
      {
        "section": "For the recipe",
        "ingredients": [
          "head cauliflower, broken into florets, stems chopped (4 to 5 cups)",
          "canola oil, divided",
          "diced onion (about 1 medium)",
          "red curry paste",
          "zest of 1 lemon (about 1 teaspoon)",
          "white wine (like pinot grigio)",
          "vegetable stock",
          "light coconut milk",
          "rice vinegar",
          "cane sugar",
          "sea salt flakes and cracked black pepper (to taste)",
          "basil oil or chopped fresh basil",
          "thinly sliced hot peppers (optional)",
          "chopped green onions or chives (to garnish)"
        ]
      }
    ],
    "instructions": [
      "Preheat oven to 375 degrees F.",
      "Toss cauliflower with 2 tablespoons of canola oil and spread on a baking sheet. Roast for about 15 minutes, until tips are golden brown.",
      "Remove cauliflower from oven.",
      "In a large soup pot, sauté diced onion in the remaining tablespoon of canola oil over medium heat until translucent (about 3 minutes).",
      "Add curry paste and lemon zest to the pot.",
      "Increase heat to medium-high and add white wine. Cook until the wine has mostly evaporated.",
      "Add all cauliflower stems, half of the roasted florets, vegetable stock, coconut milk, rice vinegar, and sugar to the pot.",
      "Use an immersion blender to blend the soup until smooth.",
      "Season with salt and pepper to taste.",
      "Ladle soup into bowls. Garnish each serving with the remaining roasted cauliflower florets, a drizzle of basil oil (or fresh basil), optional hot peppers, and chopped green onions or chives."
    ],
    "notes_ingredients": null,
    "notes_instructions": null
  }
]