1. Preheat your oven to 200°C (400°F).
2. Steam the cauliflower florets for about 10-15 minutes until they are tender but not mushy. Drain and set aside to cool slightly.
3. In a mixing bowl, combine the cooked chickpeas and cream cheese. Mash together using a fork or a potato masher until you reach a chunky consistency.
4. Add the steamed cauliflower to the chickpea mixture, and mix gently until combined.
5. If desired, drizzle the mixture with olive oil and season with a pinch of mild paprika or cumin. Mix well to incorporate.
6. Using your hands, form small bite-sized patties from the mixture, placing them on a lined baking tray.
7. Bake in the preheated oven for about 20-25 minutes or until golden brown and slightly crispy on the outside.
8. Optional: Garnish with finely chopped fresh parsley before serving.

Summary:
This recipe is perfect for toddlers over 10 months old as it combines nutritious ingredients like cauliflower and chickpeas, promoting healthy growth and development. The creamy texture of the cream cheese makes these bites soft and easy for little hands to hold, encouraging self-feeding.

Storing Options:
You can store leftovers in an airtight container in the fridge for up to 3 days or freeze them for future meals.

Possible Side Effects/Allergies:
Always check for allergies, particularly to dairy (cream cheese) and chickpeas, which can affect some children.