Add horchata and cauliflower mash

recipes/docs/mexican/horchata.mdx

@@ -0,0 +1,56 @@
+---
+sidebar_position: 9
+---
+
+import Admonition from '@theme/Admonition';
+import Tabs from '@theme/Tabs';
+import TabItem from '@theme/TabItem';
+
+# Horchata
+
+<Tabs>
+  <TabItem value="photos" label="Photos" default>
+    A cool, creamy, and spicy Agua Fresca that’s perfect over ice.
+
+    ![image](@site/docs/static/img/not-found.svg)
+  </TabItem>
+
+  <TabItem value="ingredients" label="Ingredients">
+    ## Ingredients
+    ```text title="Ingredients"
+    1 cup uncooked white rice
+    2 cinnamon sticks
+    12 oz can evaporated milk
+    12 oz can sweetened condensed milk
+    8 cups warm water, divided
+    Sugar to taste
+    Ground cinnamon, for garnish (optional)
+    1/2 teaspoon vanilla extract (optional)
+    ```
+
+    <Admonition type="info" title="Soaking">
+      <p>
+        It is worth the time to soak the cinnamon and rice, helping you pull out more flavor and end with a product that is less lightly flavored water and more of a thicker drink.
+      </p>
+    </Admonition>
+  </TabItem>
+
+  <TabItem value="instructions" label="Instructions">
+    1. Rinse the **rice** under cold water. In a bowl, combine **rice**, **cinnamon sticks**, and 4 cups of **warm water**. Cover and refrigerate at least 4 hours or overnight.
+    2. Remove most of the **cinnamon sticks**, leaving a few small pieces.
+    3. Blend the soaked mixture in two batches until very smooth, about 3–4 minutes per batch.
+    4. Pour through a fine‑mesh strainer or cheesecloth into a pitcher, pressing on the solids to extract as much liquid as possible. Repeat with the remaining batch.
+    5. Stir in the **evaporated milk**, **sweetened condensed milk**, **vanilla** (if using), and the remaining 4 cups **water**. Adjust sweetness with **sugar** to taste.
+    6. Chill thoroughly, then stir and serve over ice. Garnish with **ground cinnamon**, if desired.
+
+    <Admonition type="info" title="Blending">
+      <p>
+        Heed the instructions and blend in batches. Water easily escapes from the blender or food processor and this stuff gets everywhere.
+      </p>
+    </Admonition>
+  </TabItem>
+
+  <TabItem value="references" label="References">
+    [Traditional Mexican Horchata](https://www.muydelish.com/traditional-mexican-horchata/)
+  </TabItem>
+</Tabs> 

recipes/docs/sides/cauliflower-mash.mdx

@@ -0,0 +1,52 @@
+---
+sidebar_position: 3
+---
+
+import Admonition from '@theme/Admonition'
+import Tabs from '@theme/Tabs';
+import TabItem from '@theme/TabItem';
+
+# Cauliflower Mash
+
+<Tabs>
+  <TabItem value="photos" label="Photos" default>
+    Silky mashed cauliflower that eats like mashed potatoes but healthier (?).
+    
+    ![image](@site/docs/static/img/not-found.svg)
+  </TabItem>
+
+  <TabItem value="ingredients" label="Ingredients">
+    ```text title="Cauliflower Mash"
+    1 large head cauliflower, cut into florets (about 2 to 2.5 lb)
+    2 tablespoons unsalted butter (or olive oil)
+    2 cloves garlic, minced (or 1 teaspoon garlic powder)
+    2 ounces cream cheese (about 1/4 cup) or 1/4 cup sour cream/Greek yogurt
+    1/4 to 1/2 cup milk or heavy cream, warmed
+    1/4 cup finely grated Parmesan (optional)
+    Kosher salt and freshly ground black pepper, to taste
+    Chives or parsley, finely chopped (optional, for garnish)
+    ```
+
+    <Admonition type="info" title="Drain Well">
+      <p>Waterlogged cauliflower makes a loose mash. After cooking, let the florets steam‑dry and drive off moisture for a fluffier, creamier texture.</p>
+    </Admonition>
+  </TabItem>
+
+  <TabItem value="instructions" label="Instructions">
+    1. Trim and cut the **cauliflower** into medium florets.
+    2. Cook until very tender: steam 10–12 minutes (preferred) or boil 8–10 minutes. The florets should crush easily with tongs.
+    3. Drain thoroughly in a colander and let steam‑dry 3–5 minutes. For extra dryness, return to the empty pot over low heat for 1–2 minutes, stirring.
+    4. In a small pan, melt **butter** and gently cook the **garlic** 1–2 minutes until fragrant (do not brown). Skip if using garlic powder.
+    5. In a food processor or with an immersion blender, combine the hot **cauliflower**, melted **butter/garlic**, **cream cheese** (or sour cream/yogurt), and half of the **milk/cream**. Blend until smooth and silky, scraping as needed.
+    6. Add **Parmesan** (if using), **salt**, and **pepper**. Pulse to combine. Adjust thickness with more warm **milk/cream**. Taste and season.
+    7. Transfer to a bowl, garnish with **chives/parsley**, and serve hot.
+
+    <Admonition type="info" title="Make It Yours">
+      <p>For ultra‑smooth mash, strain through a fine sieve. For dairy‑free, use olive oil and unsweetened almond milk. Add‑ins: roasted garlic, horseradish, or a spoon of sour cream for tang.</p>
+    </Admonition>
+  </TabItem>
+
+  <TabItem value="references" label="References">
+    https://www.seriouseats.com/cauliflower-puree-recipe
+  </TabItem>
+</Tabs>